Slow-Braised Balsamic Pork Side Ribs with Creamy Parmesan Polenta and Roasted Root Vegetables

Preheat your oven to 400°F (200°C). Prepare the vegetables by washing and peeling 2 large carrots and 2 medium parsnips. Cut them into 2-inch batons. Peel and finely dice 1 large yellow onion. Peel and mince 4 garlic cloves. Grate 2 oz of parmesan cheese.

Toss the carrot and parsnip batons with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast in the oven for 25-30 minutes until tender and caramelized at the edges.

While vegetables roast, prepare 2 lbs of pork side ribs by cutting them into individual rib bones. Season generously with salt and black pepper.

Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the ribs in batches for 3-4 minutes per side until a deep golden-brown crust (fond) forms on the bottom of the pot. Remove ribs and set aside.

Reduce heat to medium. Add the diced yellow onion to the pot and sauté for 4-5 minutes using the moisture from the onion to scrape up the browned bits (fond). Add the 4 minced garlic cloves and cook for 1 minute until fragrant.

Deglaze the pot by pouring in 0.5 cup balsamic vinegar, scraping the bottom vigorously. Stir in 1.5 cups beef broth, 2 tbsp brown sugar, 1 tbsp dijon mustard, 2 sprigs of rosemary, and 4 sprigs of thyme. This combination of vinegar and sugar creates the essential 'agrodolce' balance.

Return the ribs to the pot, ensuring they are mostly submerged. Bring to a simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 45 minutes, or until the meat is tender and starting to pull away from the bone.

While the ribs braise, prepare the polenta. In a medium saucepan, bring 2 cups whole milk and 2 cups water to a gentle boil. Slowly whisk in 1 cup dry polenta and a pinch of salt. Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20-25 minutes until thick and creamy.

Once the polenta is cooked, stir in 2 tbsp unsalted butter and the 2 oz of grated parmesan cheese. Cover and keep warm.

Once the ribs are tender, remove them from the pot and set aside on a plate. Increase the heat to medium-high and boil the braising liquid for 5-7 minutes until it reduces by half into a thick, syrupy glaze. Taste the sauce; it should be a perfect balance of acidic balsamic and rich pork fat.

Return the ribs to the pot and toss them thoroughly in the reduced balsamic glaze to coat every side.

To serve, place a generous scoop of creamy parmesan polenta on each plate. Top with the glazed ribs and a side of roasted carrots and parsnips. Drizzle any remaining balsamic glaze from the pot over the ribs.