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1
Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.
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2
Add 1/4 onion, as well as 1 carrot's worth of slices.
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3
Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.
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4
Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.
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5
Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away these pieces.
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6
Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.
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7
Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.
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8
Add barley and simmer for at least 45 more minutes (could be longer), stirring occasionally.
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9
Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls.
