Beef Stock for Bread-Bowl Stew

I saved the bones from our delicious PRIME RIB and some of the drippings so I could make homemade beef stock and then use my new crockpot for the first time to make some yummy winter bread-bowl beef stew.

I'm pretty much just winged it with this recipe, so measurements are not very precise. There are lots of basic Beef Stock recipes on the web that you can reference for more exact quantities or different cooking methods :)

3 Big meaty rib bones from cooked Prime Rib
about 1/4-1/3 cup prime rib drippins, mixed with water to make 1 cup
2 large carrots, chopped
1 large sweet onion chopped
4 stalks of celery chopped
Beef broth, about 4 cups
14oz can crush tomatoes
10 cups water
dash of worcestershire sauce
salt
Pepper
1 sprig of rosemary

In a roasting pan place ribs, onion, celery, carrots and drippins w/ water- cover & cook at 350 for 30-40 minutes. Spoon off fat if gathered at the top, then transfer the whole mix to a large stock pot, add other ingredients and bring to a rolling boil. Lower to a simmer and simmer stirring occasionally for 4-5 hours, remove bones and discard. Use a slotted spoon to remove other veggies to a large bowl. Strain remaining liquid through a strainer to remove fat and other chunks. Place veggies in bowl into a cheesecloth and squeeze juice out of those into the strained stock.
Refrigerate 3hours-over night so any remaining fat will harden on top, that way you can easily remove it before cooking with the stock.