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Rub the salt all over the short ribs and let them sit in the fridge, uncovered, overnight.
Heat a sous vide water bath to 155F degrees.
Combine the remaining ingredients in a bowl and mix together.
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.
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.
Remove and pour bag liquid into a saucepan. Simmer for 5 minutes, remove from heat and stir in the sesame oil.
Heat a skillet on medium high heat. Brown the short ribs on all sides, about 30 seconds per side.
Serve over steamed rice drizzled with the sauce and sprinkled with green onions.