Braised Shortribs in Molasses/Balsamic sauce

I apologize in advance for the crudeness of this photo and others to come. The Men in Aprons' official camera is dead and I'm having to attempt food photography with a camera phone. YACK! The following recipe contains the perfect amount of food for two people, awesome for a date night if you are so inclined. Serve these shortribs over a bed of creamy polenta with Gruyere cheese.

Ingredients:

• 1 pound beef shortribs (about 4-5)
  
• 1/2 cup flour for dredging mixed with pinch of salt & pepper
  
• 5 TBSP vegetable oil
  
• 1 cup each chopped onion, celery, carrot
  
• 1/4 cup molasses
  
• 2 TBSP tomato paste
  
• 1 pinch fresh rosemary
  
• 1 Tsp. dried thyme
  
• 2 cups beef stock
  
• 1/4 Tsp. Liquid smoke
  
• 1/4 cup brown sugar
  
• 1 TBSP balsamic vinegar
  
• Salt to taste
  

Preheat oven to 325 degrees. In a large oven-proof pot or dutch oven, heat the oil over medium-high heat on the stovetop. Dredge the ribs in the flour and shake off excess. Brown them into the hot oil for a couple of minutes per side, being careful not to burn. Remove the ribs to a plate when all are browned.

Reduce heat to medium and add the carrots, celery, and onion to the remaining oil. Saute for a few minutes until soft. Add the molasses, tomato paste, thyme, rosemary, and liquid smoke. Combine thoroughly and bring back to a simmer. Return the ribs to the pot and cover with foil or a lid. Put in the oven for 2 hours to braise.

Remove the ribs from the pot to a plate to rest. The meat should be fall-off-the-bone tender. Remove the used vegetables and herbs, but keep that dark and lovely sauce in the pot. You might have to strain the solids through a sieve.

Bring the sauce to simmer on the stovetop over medium heat. Add the brown sugar and balsamic vinegar. Let simmer for a few minutes to reduce. Taste and season with salt if the flavor is too flat.

Serve the ribs and top with the sauce.