Enjoy with a nice glass of Lindeman Bin 50 Shiraz.
Remove prime rib from the fridge and let come to room temperature for about 30 minutes.
Pre-heat oven to 500°F.
Place prime rib on wire rack on a baking pan.
Place in oven and roast for 15 minutes. Turn oven down to 325°F and cook for 40 minutes until probe thermometer reaches 47°C for medium-rare.
Remove from the prime rib from the oven and place on a new rack to rest. Let rest for 25 minutes.
Add the shiraz to the bottom of the roasting pan. Use a wooden spoon to scrape the brown bits from the pan.
In a sauté pan, melt butter and add the shallots.
When shallots are translucent and tender, deglaze with the sherry vinegar.
Reduce to almost gone and then add the red wine-pan drippings to the pan.
Reduce on high until 1/4 of the red wine remains.
Add the demi-glace, bring up to a simmer and lower to low.
Let the sauce come together while the prime rib finishes resting.
When prime rib is rested, finish the jus with parsley and adjust the seasoning with salt and pepper.
Slice prime rib, put on a platter and serve with your favourite sides and the red wine jus.