Albert'S Aged Prime Rib

• whole loin of standing rib
• 2 c. soy sauce
• 1/2 c. Worcestershire
• 10 pieces fresh garlic
• 1/2 c. chopped fresh parsley
• 3 Tbsp. coarse cracked pepper
• 7 bay leaves
• 2 Tbsp. dried rosemary
• horseradish (served with prime rib)
• au jus sauce (drain juices from roast; skim fat)

1. Puncture roast with large fork.
2. Rub roast with dried rosemary. Place in heavy plastic bag.
3. Mix soy sauce and Worcestershire sauce together.
4. Add parsley and garlic, chopped.
5. Pour mixture over roast in bag.
6. Close bag tightly with seal.
7. Marinate for 15 days in refrigerator, rotating bag twice daily.
8. Remove and discard all mixture.
9. Cover prime rib.
10. Top with pepper and bay leaves.
11. Roast in 325u0b0 oven for 30 minutes per pound.
12. Let stand 20 minutes. Carve as desired.
13. Serves 15 to 25.
14. Enjoy.

loin of standing rib, soy sauce, worcestershire, garlic, parsley, coarse cracked pepper, bay leaves, rosemary, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=685844 (may not work)