If you’re like me you always have leftovers. I make more than I need for most meals because I love having leftovers.
Before making this recipe I made a beef stock from the rib bones and meet from the Prime Rib. I add the ribs to 2 quarts of water with roughed cut onion, 2 carrots, 2 celery ribs, salt, a tablespoon of pepper corns, 2 cloves of garlic, onion powder and garlic poweder and simmer on med/low heat for 5-8 hours. The longer the better. You can pick the meat off the bones and use for the soup or discard them. Strain the broth using a fine mesh strainer and cool in fridge for 2-3 hours and remove any fat from top before making the soup.