For a regal holiday centerpiece, prime rib makes a succulent choice with its rich flavor and delicate brown crust. For all its glory, this roast is actually easy to prepare. The trick is to apply a savory coating and, for the most even oven cooking, use a gentle heat.

Crusted Prime Rib

For the crust, in a food processor combine onion, panko, Parmesan cheese, horseradish, garlic, rosemary, chopped thyme, salt and pepper. While processor is running, slowly add enough oil to create a thick paste.

Pat the paste all over the roast. Place roast, bone-side down, on a wire rack in a roasting pan. Let stand at room temperature for 30 minutes.

Cook roast for 30 minutes. Reduce heat to 325 degrees and roast for 60 to 90 minutes more or until an instant-read thermometer inserted into the center of the roast reaches 130 degrees for medium-rare or 140 degrees for medium.

If necessary, cover the roast loosely with foil to prevent the crust from overbrowning. Remove roast from oven and let rest, loosely covered, for 20 to 30 minutes before slicing. Meat will continue to cook as it rests.

Transfer roasted meat to a cutting board with juice grooves. Pour pan drippings into a 2-cup glass measure. Remove 1/4 cup fat from the drippings, and return to pan. Discard remaining fat and return remaining drippings to pan.

Make Beef Pan Gravy: Whisk in flour, combining thoroughly. Whisk in beef broth. Bring to boiling; reduce heat. Add bay leaf and thyme sprig, and simmer for 5 to 10 minutes or until thickened, stirring occasionally. Before serving, remove and discard bay leaf and thyme sprig.