3 lbs. beef rib eye roast
Salt and pepper
2 egg whites
2 Tbsp. whole pepper corns
2 Tbsp. garlic powder
2 Tbsp. chopped fresh rosemary
Season roast with salt and pepper and refrigerate for 1 to 12 hours.
Set your Yedi Houseware Sous Vide to 132 degrees (F) and preheat the bath.
Place the roast in a vacuum bag and seal the bag. Immerse the bag in the bath.
Cook for 6 hours.
Preheat oven to 425 degrees (F).
Remove the bag from the bath and remove the roast from the bag.
Pat the meat dry with a paper towel and then season again with salt and pepper.
Brush roast with egg whites and then coat with mixture of peppercorns, garlic powder and rosemary.
Season with salt. Roast the meat on a baking rack in the oven for 10-15 minutes.
Allow the meat to rest for 10-15 minutes before slicing.