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1
Combine all ingredients and marinate the shortribs for 24 hours, turning 2 or 3 times.
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2
Remove the ribs from marinade.
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3
Sear in 1 ounce olive oil on the 3 sides without the bone.
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4
Transfer the shortribs and marinade to a suitable size baking dish and add the veal stock to cover the meat.
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5
Cover with aluminum foil and bake in a 325 degree F oven for 3 to 3 1/2 hours or until the meat is tender.
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6
Remove the meat from the liquid and strain the sauce, discarding the solids.
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7
Reduce the liquid by one third until thickened to a sauce consistency.
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8
Hold warm.
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9
Pulse the horseradish in a bar blender and add the creme fraiche.
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10
Let steep overnight.
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11
The next day, pass through a chinois, season with salt and pepper.
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12
Discard solids.
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13
In a small mixing bowl, combine the creme fraiche with a few drops of the lemon juice.
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14
Add the frissee and mix well, season with salt and pepper.
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15
Season the steak with salt and pepper.
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16
Sear in a hot saute pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle.
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17
Transfer to a wire rack to rest the meat.
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18
Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last.
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19
Add the thyme and garlic and cook until the vegetables are lightly caramelized.
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20
Remove garlic and thyme and hold warm.
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21
Assembly: Slice the ribsteak into fourteen open slices, seven for each plate.
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22
Put one shortrib on each plate, discarding any excess fat.
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23
Divide the frissee salad between the two plates, and place between the two meats.
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24
Sprinkle the root vegetables over the ribs.
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25
Sauce both plates using the reduced braising liquid.
