Hy-Vee Recipes and Ideas

Directions

1. Step1
   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.
2. Step2
   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.
3. Step3
   Preheat oven to 400 degrees.
4. Step4

   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.

5. Step5

   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.

6. Step6

   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.

7. Step7

   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.