Za'atar-Crusted Rib Roast

RIB ROAST 

2 Tbsp. Fresh Thyme extra virgin olive oil  

3 Tbsp. za’atar seasoning, toasted 

1 Tbsp. ground coriander 

1 Tbsp. roasted garlic stir-in paste  

1 (8 lb.) bone-in beef standing rib roast, trimmed   

LEMON-HORSERADISH SAUCE 

½ cup Fresh Thyme sour cream  

1 Tbsp. Fresh Thyme pure ground horseradish, drained  

1 fresh lemon, zested and juiced 

1 Tbsp. chopped fresh chives, plus more for garnish  

¼ tsp. Fresh Thyme coarse sea salt 

¼ tsp. Fresh Thyme organic ground black pepper 

1. For rib roast, remove roast from refrigerator 1 hour before roasting. Spray a shallow roasting pan with cooking spray. 
2. Pat roast dry. In a medium bowl, stir together oil, za’atar, coriander, and garlic paste. Rub mixture evenly over all sides of roast. Place roast, bones side up, in prepared pan; set aside. 
3. Place oven rack in lower third of oven. Preheat oven to 450°F.  
4. Bake roast, uncovered, 18 to 20 minutes or until top becomes golden and slightly crisp. Reduce oven temperature to 325°F. Loosely tent meat with foil and roast 2 to 2½ hours or until internal temperature reaches 135°F for medium-rare doneness.   
5. Transfer roast to a cutting board; wrap loosely with foil and let rest 30 minutes. (Roast internal temperature will increase 5° to 10°F during standing time.)  
6. Meanwhile, whisk together sour cream, horseradish, 2 tsp. lemon zest, 1 Tbsp. lemon juice, chives, salt, and pepper until combined. Cover and refrigerate until ready to serve. 
7. To serve, thinly slice roast. Serve with lemon-horseradish sauce. 

Each serving contains: 931 calories, 83 g fat, 34 g saturated fat, 0 g trans fat, 183 mg cholesterol, 189 mg sodium, 2 g carbohydrates, 1 g fiber, 0 g sugar, 41 g protein. Daily values: 0% vitamin D, 4% calcium, 33% iron, 15% potassium.