Prime Rib Beef and Barley Soup

Honestly, this is almost better than the original prime rib roast.  If the roast was on the bone, put the bones in the soup while it cooks - this will enrich it wonderfully.
4 carrots, peeled and finely diced
1 large sweet onion, finely diced
1 tsp rosemary, minced
2 cloves garlic, minced
1 lb leftover beef prime rib roast, finely diced
1 14.5-oz can petite diced tomatoes, drained, liquid reserved
4 cups beef stock
1/4 cup reserved jus from prime rib roast (optional, but pivotal)
1/3 cup pearl barley

Sauté the carrots and onions in a splash of olive oil in a soup pot or Dutch oven. Cook for about 10 minutes, then add the rosemary and garlic. Cook another 2 minutes. Set aside in a bowl.

Add the beef to the pot with another small splash of olive oil. Lightly brown the beef for about 5 minutes, to develop a brown fond and deep flavor. Remove beef to the bowl with the onions.

Now turn the heat up to high and add the tomatoes to the pot with one last small splash of olive oil. Let the tomatoes sizzle and deepen in color and flavor. Cook for about 8-10 minutes.

Return the beef and veggies to the pot along with the tomato water, stock and jus. Bring to a boil and stir in the barley. Reduce to a simmer and cook for an hour, covered. Stir often and adjust seasoning with salt and pepper.

Serves 6.