Cold smoke veal steaks for one to one and a half hours, (veal will absorb smoke flavours).

Keep the temperature of the veal and the Bradley smoker as low as possible by using the add on smoke chamber with a dryer duct. Use ice at the bottom of the Bradley Tower to help keep the tower temperature down. The veal should go directly from the fridge to the smoker.

When the cold smoke is finished place the veal in plastic resealable bags, and return it to the fridge immediately to rest overnight, until time to prepare the meal the next day.

Preheat oven to 400°F.

Remove the veal from the refrigerator, and pat dry with paper towels.

Season each rib on both sides with pepper.

In a hot frying pan, heat butter and oil. Sear each rib on each side for 30 seconds.
Repeat this step for each rib, until all ribs have been seared. After that, place them into a roasting pan(s).

Roast in preheated oven at 400°F for 20 minutes. Around 20 minutes will be about medium rare for a starting point.

While the ribs are roasting, in a large skillet, sauté the shallots and garlic in oil; add wine and reduce for 2 minutes. Add the beef broth and the tomato paste; simmer for 5 minutes to blend the flavours. Remove from heat; stir in the butter one tablespoon at a time, and add salt and pepper to taste.

When the rib steaks are done, sprinkle them with fleur de sel.

Serve with the wine sauce and vegetables. I like asparagus the best.