Braised Shortribs with Roasted Ribsteak and Horseradish Dressed Frisee Salad

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2 (6-ounce) beef shortribs 2 inches in height

For the marinade:

2 ounces soy sauce

3 ounces dark beer

2 tablespoons sugar

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 inch slice ginger

1 lemon, zested

4 cloves garlic

To braise:

1 ounce olive oil

3 cups veal stock

Creme fraiche with horseradish:

3 ounces horseradish, peeled and sliced

4 tablespoon creme fraiche

1 teaspoon lemon juice

1 1/2 cups frissee salad, washed and soaked in ice water

For the Ribsteak:

6 ounces boneless ribsteak, all fat removed, trimmed into rectangular shape

1 ounce olive oil

For the Root Vegetables:

1/4 cup large diced carrots

1/4 cup large diced turnips

1/4 cup large diced zucchini

2 sprigs thyme

1 clove crushed garlic

3 tablespoons olive oil