Chef Sang Yoon's prime rib with horseradish creme fraiche on THE Dish

Chef Sang Yoon was born in South Korea, schooled by some of the finest chefs in the U.S. and Europe, plays hockey and has been called "the godfather of the gastro-pub scene."

Special section: Food and Wine

Yoon began his culinary career as a teenager in San Francisco with Jeremiah Tower and Julian Serrano. He then attended the Culinary Institute of America and then spent two years working in Northern Italy and France.

He bought his first restaurant in 2002. It is a renovated dive bar called Father's Office. It features the Office Burger, which was named one of the world's best by Esquire magazine. The burger is controversial because Yoon does not allow any substitutions or ketchup in his restaurants.

Yoon is also the chef and owner of two other Los Angeles area restaurants, Lukshon and Helms Bakery.

The chef visited "CBS This Morning: Saturday" and shared his ultimate dish, prime rib roast with horseradish creme fraiche.

Prime Rib Roast with Horseradish Creme Fraiche

1 ea  whole boneless prime beef rib (dry aged if possible)  fat cap trimmed off.

When selecting a rib, smallest eye/lightest weight is preferred. Rib can be cut in half crosswise to save cooking time

1. Place rib cut in two halves on a wire rack set inside either a sheet pan or roasting pan(s). Season with kosher salt and fresh black pepper.

2. Place in preheated oven for approx. 45 minutes or until internal temperature of the meat reaches 100-110 degrees. Rotate pan 180 degrees in oven and continue to cook until internal meat temperature reaches 130 degrees in the center of each piece.

3. Remove meat from oven and set aside to rest. 

4. Turn oven up to 500-plus degrees - at least 500, up to 600 if possible.

5. When the oven reaches desired temperature, place meat back in the oven to brown. Watch meat carefully as it browns. Cook 7-10 minutes or until dark brown.  Remove meat from oven and flip rib over to brown the bottom. 

6. Place back in oven and cook until the bottom side has achieved same color as the top.  Double check internal temperature – it should be 135 to 140 degrees at center.

7. When this temp has been reached, remove from oven and allow to rest and keep warm before slicing.

Horseradish Creme Fraiche

To accompany prime rib:

1/2 pint creme fraiche

5 tbsp prepared horseradish

1 tsp lemon juice

2 tbsp minced shallot

Season with sea salt and ground white pepper

Roasted Beet Salad with Cabrales Blue Cheese, Candied Walnuts and Pumpkin Seed Oil

3 large beets

6 oz mixed greens

2 oz blue cheese crumbles such as Cabrales or Point Reyes

Candied Walnuts

Julienne of raw beets

Pumpkin seed oil

Shallot Sherry Vinaigrette

1. Set oven to 350

2. Wrap beets individually in foil and roast until tender.  Test with a bamboo skewer.  Approx. 45 minutes

3. Completely cool and unwrap.

4. Put on a pair of latex food handler gloves and peel beets using hands and a kitchen towel. 

5. Cut beets in 1-inch cubes and marinade in Shallot Sherry Vinaigrette for 4 hours to overnight.

Candied Walnuts

1. Make simple syrup of equal parts sugar and water.  6 oz total

2. To the syrup, add 1 tsp cinnamon, 1 pinch cayenne pepper

3. Toss spiced syrup with 8 oz of shelled walnut halves until well coated

4. Spread walnuts on to a silicone baking sheet and bake for 15-18 minutes at 350 degrees and cool completely

Shallot Sherry Vinaigrette

8 oz  aged Spanish sherry vinegar

6 oz extra virgin olive oil

2 shallots minced

2 tbsp white sugar

1 tsp Dijon mustard

Season with sea salt and black pepper

To assemble salad 

2. Garnish with raw beet julienne and drizzle with pumpkin seed oil

Pomme Dauphinoise

8-10 large Yukon gold potatoes

1 medium brown onion

16 oz heavy cream

4 oz butter

5 cloves garlic minced

4 sprigs thyme (leaves only)

3 cups gruyere cheese

1 cup grated parmesan cheese

Kosher salt and white pepper

1. Peel potatoes and slice thinly (1/8 inch) on a mandolin the long way - not rounds.

2. Cut onion in half and slice paper thin on mandolin

3. In a sauce pot, combine cream, garlic, thyme, butter and bring to a simmer, then remove from heat and allow to cool for 30 minutes. Once cooled, season cream mixture with salt and white pepper

4. In a ovenproof baking dish (13x9)  lay down slices of potato overlapping each other slightly until the bottom surface of the baking dish is covered.

5.  Then lightly scatter some sliced onion on top of the first potato layer.  Then drizzle some of the cream mixture on top followed by a little sprinkle of parmesan and gruyere. 

6. Then add another layer of potato and repeat. 

7. Once the baking dish is filled, drizzle more cream mixture over the top and press down on the potatoes so no air pockets remain. 

8. Top with remaining cheeses and bake covered with foil at 350 degrees. Make sure to poke a few vent holes in the foil.

9. Bake 45 minutes - then lift up a corner of the foil and, using a paring knife, test doneness.  Potatoes should be tender.  If not, bake a few extra minutes. 

10. Once potatoes are tender, remove foil and continue baking uncovered until top is browned.  Remove from oven and allow to cool for 30 minutes.  Keep warm.  Slice into 3 inch squares to serve.

Roasted Carrots with Carrot Miso Puree

4 bunches baby carrots (colored varieties if possible, yellow, purple, etc.)

4 large white or yellow carrots

6 oz butter

2 tbsp grated fresh ginger

1 tsp onion powder

6 oz chicken stock

1 tsp rice vinegar

1 tbsp white miso paste

Sea salt

White pepper

1. Remove tops from baby carrots and scrub clean. Do not peel. 

2. Melt 3 oz butter. Stir in onion powder and toss with baby carrots until well coated.  Season with salt and pepper. 

3. Roast carrots in a baking dish covered in foil (vented) for about 25 minutes or until tender in a 350 degree oven.

4. Remove from oven and keep warm

Carrot Miso Puree

1. Peel large carrots and cut in 1-inch pieces and cook in a steamer. Steam carrots for about 15 minutes or until soft.   

2. Transfer carrots to a blender, add chicken stock, miso and ginger and puree at high speed until very smooth. 

3. Season with rice vinegar, salt and pepper 

4. Adjust consistency with chicken stock. 

5. Place puree on plate by spreading. Place roasted carrots on top. Garnish with pieces of carrot top leaves

Cake – Coconut White and Fluffy

For the cake

1 c. unsalted butter, softened

2 c. white sugar

3 c. cake flour, sifted

4 tsp. baking powder

1 tsp. sea salt

1 1/3 c. canned lite coconut milk (not cream of coconut)

2 overflowing tsp. of real vanilla extract

6 egg whites, stiffly beaten

For the icing

2 1/2 c. white sugar

1 tbsp. white Karo corn syrup

1 c. bottled water

3 egg whites

1 overflowing tsp. vanilla extract

2 c. fresh-grated coconut, thawed and dried

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans and set aside.

2. Cream butter and sugar together until fluffy. Sift the dry ingredients and stir in alternatively with the coconut milk and vanilla. Mix until smooth and all the flour is incorporated.

3. Beat egg whites until they hold a stiff peak. Fold them into the butter mixture, then pour into prepared pans.

4. Bake the layers for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool 10 minutes in the pan and 2 hours on a cake-cooling rack.

5. Meanwhile, make the icing. Mix sugar, syrup and water in a heavy-bottomed saucepan. Cover for the first 3 minutes to prevent crystallization on the sides of the pan. Boil without stirring until an 8-inch thread spins from a spoon (or 24 degrees on a candy thermometer).

6. While syrup is cooking, beat egg whites in an electric stand or handheld mixer until stiff. Slowly pour hot syrup over the whites, beating constantly with an electric beater. Add vanilla and beat until icing is fluffy and holds a stiff shape.

7. Divide icing into two batches. Add 1 1/2 cups of the coconut to one part of the icing and mix to incorporate. (Make sure the coconut is thawed and drained of any excess moisture, or the icing will become too thick.)

8. Spread the center of the cooled cake layers with half of the icing. Stack the layers and ice the sides and top with the plain icing. Spread the remaining icing on top of the cake. Sprinkle the top and bottom of the sides with remaining coconut.

9. Serve and enjoy your applause!

Kitchen Notes: This cake is positively ethereal and actually better when made a day before you plan to serve it.