Step 1

Coat the roast with salt and let it sit in the fridge, uncovered, overnight.

Step 2

Heat a sous vide water bath to 132F degrees (or your preferred temperature from the chart in the post above).

Step 3

Remove the roast from the fridge and sear it on all sides. Let it cool enough to be handled.

Step 4

Place in a vacuum seal bag and cook for 8 hours.

Step 5

Remove from water bath, cut open the bag and pour the bag juices into a bowl.

Step 6

Carefully remove the roast from the bag and set on a plate.

Step 7

Heat a grill on high heat and sear the roast on all sides about 30-60 seconds per side.

Step 8

Remove from heat, let cool slightly and slice meat between the bones.

Step 9

Sauté the garlic in butter until it softens.

Step 10

Add the peppercorns and cook 1-2 minutes, until garlic is very light brown.

Step 11

Add the wine, bag juice and beef broth and simmer 4-6 minutes, tasting to ensure it's not too salty.

Step 12

Add any additional salt to taste and serve on top of sliced beef.

Step 13

Mix all ingredients together and store in the fridge until ready to use.