Prime Rib With Rosemary Jus

PREP: Meanwhile, halve, peel, and finely chop shallots. Peel and mince 2 cloves garlic. Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp.

SOFTEN: Heat a drizzle of oil in a large pan over medium heat. Add shallots; season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add garlic and chopped rosemary; cook until fragrant, 30 seconds. Add vinegar; cook, stirring, until liquid evaporates, 1-2 minutes.

SIMMER: Stir in demi-glaces, Dijon, and ¾ cup water. Simmer, stirring, until slightly thickened, 4-6 minutes. Remove pan from heat. Stir in 4 TBSP butter until melted.