We had a Roasted Prime Rib of Beef the other night with friends ... it was delicious, and we were lucky to have some leftover from it. I made the Beef Stock using the Prime Rib of Beef bones from the roast (4 ribs with meat on them). To the stock I added celery (2 stalks cut in half), 1 onion, quartered, garlic salt, course-ground black pepper, 2 whole bay leaves and some beef bouillon cubes (about 3), all to taste. The stock turned out amazing. I strained the stock, discarding the vegetables and bones. It then chilled in the refrigerator overnight, I skimmed the fat layer off the next morning and made stew with the stock and remaining beef, cut into chunks, and added cut potatoes and carrots.
4-6 cups Beef Stock made with bones from prime rib of beef
Flour to thicken (about 1/2 - 3/4 cup, approx. depending on desired thickness)
5 small to medium Red or Yukon Gold potatoes, peeled and cut into chunks
4-5 carrots, peeled and cut into chunks
2 -3 cups beef from prime rib of beef, cut into chunks
May add any other root vegetables desired; rutabega, parsnips, etc.