Ingredients

Prime rib bones (as many as the number of people you're serving)

1 pound Certified Hereford Bee prime rib, cubed

2 onions, diced

4 garlic cloves, peeled and diced

1/2 bunch celery, diced

2 carrots, grated

1/2 bunch of parsley, chopped

6 cups beef broth

3/4 bottle dry red wine

1 cup barley

Instructions

• Heat stockpot over medium-high heat. Add 2 teaspoons olive oil, prime rib bones and brown thoroughly, taking care not to burn.

• Add cubed prime rib, onion, celery, and grated carrot and finally garlic. Cook to caramelize until onions are golden brown.

•  Add in beef broth and wine. Simmer for at least 2 hours to let flavors build. 

• Cook barley in 4 cups of water in separate saucepan. When done, add to soup right before serving. Depending on liquid in soup, not all barley may be needed. Season as needed to taste. Do not over salt. Serve with crusty Sourdough and a simple salad.