The remains of the roast beast

Every Christmas we have my family over and cook a standing rib roast which my kids have dubbed the roast beast. If we have leftovers, they're generally made into sandwiches and the bones go to the dog. Well, with the recession upon us, I did the responsible thing and made them into stock which became beef with barley soup.

1 cup of barley
3 cups of beef stock
1 1/2 cup water
splash of red wine
splash of any tomato sauce you may have left and need to use
s & p
sour cream
parsley

Wash a cup of barley well.
Simmer 1 hour in 3 cups of stock and a 1 1/2 cuppa h2o and splash of wine.
After an hour add cut up carrots and celery.
Cook another hour.

Serve with chopped parsley, sour cream and pepper.