Short ribs with beef jus and red wine sauce, and wasabi cream

This 48 hours sous vide beef ribs is quite tender and juicy, served with a sauce that was made from its own jus and red wine reduction, of course can't miss the key component, wasabi cream. Roasted vegetrables and crispy fried ginger add another dimension to this dish big time!

Plating was influenced by, as usual, Masterchef Australia competition...