Secrets of the Best Chefs

3 tablespoons unsalted butter

8 medium turnips, cleaned and quartered (no need to peel)

Maple sugar (see Resources) or muscovado sugar

Freshly ground black pepper

TO SERVE

Demi-glace

Fleur de sel or other finishing salt

Chopped parsley

In a bowl, combine the porcini powder, ½ cup kosher salt, the

coarsely ground pepper, and the truffle salt, if you’re using it. Rub

the mixture all over the outside of the prime rib. Allow the meat to

sit and come to room temperature, at least 1 hour.

Preheat the oven to 350°F.

In a roasting pan large enough to hold the beef, heat 1 to 2

tablespoons olive oil over high heat until almost smoking. Sear the

meat on all sides until crusty and brown all over. When it’s seared,

place the pan in the oven and roast until it reaches an internal

temperature of 120°F, about 1 hour. Tent the meat with foil and

allow to rest for at least 20 minutes.

In a large sauté pan, heat the butter until foamy and hot and

then add the turnips. Sprinkle with the maple sugar* and cook,

stirring often to keep the sugar from burning, until bronzed on the

outside and just cooked through, 10 to 15 minutes. Season with

lots of kosher salt and pepper.