Mojo Prime Rib
Recipe type: Meat
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This Mojo Prime Rib recipe is a Cuban twist on the traditional ways of cooking this fabulous dish. Choose a good cut of meat, slather it in Mojo, roast it slowly and enjoy.
  • 20 cloves Garlic, mashed
  • 1 cup Onion, minced
  • 2 tsp Salt
  • 1 tsp Black Pepper, ground
  • 1½ cups Badia Sour Orange Juice or comparable brand (If you can't get sour orange juice in your area, use 1 cup orange, ¼ cup lemon and ¼ cup lime)
  • ⅓ cup Dry Sherry
  • ¼ cup Olive Oil
  • 1 tsp Oregano, dried
  • 1 tsp Basil, dried
  • 1 tsp Paprika, ground
  • 1 tsp Cumin, ground
Prime Rib Roast
  • 7 lb Prime Rib Roast (sometimes called Standing Rib Roast - 3 ribs), at room temperature
  1. To ensure even cooking, you must let your roast completely come to room temperature. Cover it loosely and let stand around 1-2 hours right before roasting.
  1. Mash the garlic, salt, and pepper together with a mortar and pestle.
  2. In a mixing bowl, add the garlic/salt/pepper mixture, oregano, basil, paprika, cumin, onion, sour orange, sherry & olive oil to make a mash -- mix thoroughly.
Apply Mojo rub
  1. When roast reaches room temperature, preheat the oven to 450 degrees F.
  2. Rub mojo mixture all over the roast and place it in a large roasting pan, bones down.
Roast the beef
  1. Roast uncovered at 450 degrees for the first 15 minutes, then reduce the temperature to 325 degrees F for the balance to the time.
  2. After 45 minutes, start checking internal temperature with digital meat thermometer and baste the cut ends with the pan-juices while you are in there. Do this in 15 minute intervals from this point on, until your roast reaches the internal temperature of 120 degrees F which is "rare". Usually about 1¼ - 1½ hours, depending on size of roast and your oven.
  3. When roast reach 120 degrees F, remove from oven, cover loosely with aluminum foil and allow it to rest for 15-30 minutes before carving.
  4. Roast will continue to cook during this rest period, temperature will rise to about 125-130 degrees F which is considered medium-rare and have an extremely pink center portion that grows brown towards the exterior.
  5. When roast reaches 125-130 degrees F, cut twine and transfer roast to cutting board for carving.
  6. Cut to desire thickness and serve with Au Jus, Creamy Horseradish Sauce and your favorite sides.
IMPORTANT - Do not rely on estimated cook times. Use a digital meat thermometer to determine when your roast has reached desired doneness.

Times will vary depending on size of your roast and your oven.

Larger or smaller roasts will require you to adjust your approximate cooking times accordingly.

If you want a roast that is more done than the one in this recipe (e.g. Medium, Medium-Well, Well), you can increase the cook time. Just remember that it will continue to cook during rest period and work that into your formula.

Approximate Internal Temperatures
Rare meats | 120° to 125° | bright red center that grows slightly pinkish towards the exterior.
Medium rare meats | 130° to 135° | extremely pink center portion that grows brown towards the exterior.
Medium meats | 140° to 145° | light pink center, brown outer portions.
Medium well | 150° to 155°.
Well done | 160°
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