Clean all vegetables and blanch them separately in salted water until al dente. Drain them and dry with kitchen towel. Cut the unpeeled potatoes in half and fry them in a dash of vegetable oil in a cast iron pan. As soon as they begin to brown, add the thyme, garlic and a dash of water. Cover and leave to cook for 12 minutes.
Clean the ribs, thoroughly brown them in vegetable oil, add to the pan of potatoes and leave to cook for another 12 minutes. In that time, rotate them twice and leave to rest for 8 minutes. Rotate them twice again. Warm the vegetables in some olive oil and season with fleur de sel. Present the ribs on a large plate, surrounded by the vegetables. Top everything with the warmed-up veal jus.