Standing Rib Roast Stew/Soup

A friend gave me the leftover roast from her Christmas dinner; a meaty standing rib roast.  I placed it in my dutch oven, filled the pot with water and simmered it for several hours.  When the meat was falling apart, I removed it from the pot and set it aside.  I then put about 10 ginger snap cookies into a 2 cup measuring cup and filled the cup with the broth from the pot.  Once the cookies dissolved, I poured the mixture into the pot, added 3 diced carrots, 2 medium diced SWEET onions, a 1/4 apple cider vinegar, 2 tablespoons of honey, a bit of Himalayan Pink salt and 4 Bay Leaves.  As this simmered, I shredded the meat and added it back to the pot.  I simmered this for several hours.  

I placed it in the fridge overnight.  The next day I removed the fat that had come to the surface, reserving a tablespoon that I melted in my frying pan.  As it melted, I crushed another 6 ginger snaps and added this to the fat to make a rue.  Once it was thick I added it to the pot, stirring it in completely.  

I cooked a pound of extra wide egg noodles and added them to the stew/soup.  It goes well with pickled Red Cabbage and applesauce.