(CBS News) NEW YORK - British star chef April Bloomfield is credited with introducing America to the "gastropub."
The Washington Post describes a gastropub as "not quite a bar and not quite a restaurant," adding, "The gastropub is a British hybrid of sorts, offering a casual-meets-refined atmosphere that welcomes beer drinkers and wine snobs, non-fussy eaters and foodies alike."
April took the culinary world by storm when she became head chef at The Spotted Pig in New York.
April also has a newly-released cookbook, "A Girl and Her Pig."
And she's involved with the childhood cancer-fighting charity Alex's Lemonade Stand Foundation, for which she's got a big event in Philadelphia Tuesday.
April visited "CBS This Morning: Saturday" to share recipes for her ultimate dish, "Roasted Rib of Beef."
ROASTED RIB OF BEEF
Ask your butcher for a standing rib roast. We usually will cook a four rib standing roast, enough to feed eight people. The butcher should be able to trim or "French" the rib bones and tie it up nicely for roasting. We prefer to use a nicely dry-aged prime rib of beef. We look for lots of marbling and good bit of age to the the beef.
Leave the beef out to bring it up closer to room temperature. this will help cook it more evenly.
Season it generously all around with kosher salt. this can be done as the beef is coming up to room temperature.
Pre-heat the oven to 250 degrees.
If you have a pan big enough, sear the beef on all sides with a bit of olive oil. if not, pre-heat your oven to its highest setting and roast in until you get nice color, about 10-15 minutes.
Continue to roast the beef, on a tray with a rack with the fat side up and the bone side down, at 250 degrees for 45 minutes.
Turn down the oven to 150 and carry on cooking to your desired internal temperature. This could take up to three hours, but we prefer to cook at the lower temperature so that the beef cooks more evenly throughout.
Use a meat thermometer and insert in to the densest part of the beef close to the bones. Take into consideration that the beef will continue to cook once it's pulled out. So take it out of the oven 5-10 minutes before your desired finished temp. When cooking a rib of beef this way, it is more important to get the correct internal temperature than it is to cook roast it for a set amount of time.
To make it rare: 120-125 degrees; medium rare: 125-130; medium: 130-138.
We prefer not to cook a whole rib of beef to any temp above medium, but of course that's based on personal preference.
For more of April's recipes, go to Page 2.