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.
Add Beef Stock to large stock pot, whisk in flour to thicken (add more flour if necessary to make it as thick as you like it). Bring to a boil, over med-high heat and continue to whisk until well blended. Reduce heat to simmer and all to cook 10-15 minutes. Add potatoes and carrots, return to a boil over med-high heat. Once boiling, return to a simmer, cover loosely and simmer 30 minutes. Add beef and cook an additional 10 minutes. Serve immediately.