Season rib chops generously with kosher salt.

Heat olive oil in a Dutch oven over medium-high. Sear chops 3–4 minutes per side until deeply browned. Remove and set aside.

Turn off heat. Add onion and shallot; let them deglaze the pan for 1 minute as they release liquid. Scrape to release fond with a wooden spoon, then turn heat back to medium and cook 5–6 minutes until softened.

Add garlic; cook 1 minute until fragrant.

Stir in tomato paste; cook 2 minutes until caramelized and darkened.

Deglaze with red wine, scraping up fond, and reduce by half. Stir in balsamic vinegar.

Add beef stock, Worcestershire, fennel pollen, rosemary, and red pepper flakes if using.

Return rib chops to pot, nestling them into the liquid.

Cover and braise on low 2½–3 hours, turning occasionally, until meat is fall-apart tender.

Remove chops, strip meat from bones, shred, and return meat to pot. Discard bones.

Simmer uncovered 10–15 minutes to thicken and concentrate the sauce.

Finish with butter. Adjust seasoning with salt and pepper.

Roast sweet potatoes whole at 400°F until they collapse when pressed, 60–75 minutes. Skins will darken and wrinkle.

Halve potatoes lengthwise while hot. Scoop flesh into a bowl, discarding skins.

Pass flesh through a ricer or food mill twice for silky texture.

Warm cream and butter in a small saucepan until butter melts. Stir in miso until dissolved.

Fold warm cream mixture into riced potatoes in small additions, working gently with a spatula until luxurious but able to hold shape.

Season with salt and white pepper to taste.

Spoon warm puree into shallow bowls, creating a well in the center.

Ladle ragù over the puree, letting it pool in the well.

Finish with cracked black pepper, shaved Parmigiano-Reggiano, or a pinch of fennel pollen.