Step 1

Rub the salt all over the short ribs and let them sit in the fridge, uncovered, overnight.

Step 2

Heat a sous vide water bath to 155F degrees.

Step 3

Combine the remaining ingredients in a bowl and mix together.

Step 4

Place the short ribs and the mixed sauce ingredients in a vacuum seal bag (or ziplock bag if using water displacement method). Seal the bag.

Step 5

Cook the short ribs in the water bath for 48 hours, checking periodically to ensure water is not evaporating too much (use a lid to prevent evaporation). Also, make sure the bag is not floating.

Step 6

Remove and pour bag liquid into a saucepan. Simmer for 5 minutes, remove from heat and stir in the sesame oil.

Step 7

Heat a skillet on medium high heat. Brown the short ribs on all sides, about 30 seconds per side.

Step 8

Serve over steamed rice drizzled with the sauce and sprinkled with green onions.