Leftover prime rib stock/soup: Should I trim the remaining meat or leave it on?

Hi Folks. I have some leftover prime rib bones from the steakhouse with a good bit of fat and meat still stuck to them (probably 2lbs total). The obvious thing to do seems like to make a stock or soup out of it (was gonna use my instant pot). I'm wondering if I should trim off the excess meat and fat or leave it on. Some of the meat is good to eat, but a lot is the fatty/gristly parts and I'm not sure theres enough for a meaty stew. Should I trim the meat, use the bones for the stock, then make soup with the stock (adding in the meat)? Or just throw all the meat and bones together and make a stock for later?