Heat a fusionchef water bath to 80 °C.

Heat a skillet over high heat.  Add the grapeseed oil to the pan.  The oil should be rippling.  In batches, sear the ribs on all sides until  brown. Do not crowd the pan or the ribs will have difficulty browning.  Place on a plate and allow to cool.  Refrigerate until ready to cook.

Make the sauce by adding the remaining ingredients (except the scallions) to a sauce pan.  Bring sauce to a boil and reduce to a simmer.  Simmer for 10 minutes.  Remove sauce pan from heat and allow to cool in the refrigerator.

Divide and place the cooled short ribs into two separate bags.  Add and divide half of the sauce between the two bags.  The other half of the sauce will be heated and placed on top of the ribs for serving.  Coat the ribs well with the sauce.  Pulse to seal.  Place in the fusionchef sous vide water bath. Cook sous vide for a minimum of 12 hours.  

Ten minutes prior to serving, reheat the reserved sauce.  Remove short ribs from bag.  Plate.  Pour sauce on top of the ribs and garnish with chopped scallions.

This recipe was generously provided by Cindy Kowalyk. Image: © HLPhotoy / Fotolia.com