Marinate shortribs in soy sauce, dark beer, sugar, olive oil, red wine vinegar, ginger, lemon zest, and garlic for 24 hours, turning occasionally.

Remove shortribs from the marinade.

Sear shortribs in olive oil on all sides without the bone.

Transfer shortribs and marinade to a baking dish and cover with veal stock.

Cover with aluminum foil and bake at 325°F (160°C) for 3-3.5 hours, or until tender.

Remove meat from liquid and strain, discarding solids.

Reduce the liquid by one-third until thickened to a sauce consistency.

Keep warm.

Pulse horseradish in a blender and add creme fraiche.

Let steep overnight.

Pass through a chinois, season with salt and pepper.

Discard solids.

Combine creme fraiche with lemon juice.

Add frisee salad and mix well, season with salt and pepper.

Season ribsteak with salt and pepper.

Sear ribsteak in hot pan with olive oil for 30 seconds on each side, until browned but rare.

Transfer to a wire rack to rest.

Cook carrots and turnips first, then zucchini in olive oil over medium heat.

Add thyme and garlic and cook until lightly caramelized.

Remove garlic and thyme, hold warm.

Slice ribsteak into fourteen slices.

Place one shortrib on each plate.

Divide frisee salad between the plates.

Sprinkle root vegetables over the ribs.

Sauce both plates with the reduced braising liquid.