Dark Beer Braised Short Rib Stew with Winter Root Vegetables

2 # short rib, trimmed and cut into 1 inch pieces
2 T all purpose flour
1 t salt
1 1/2 C (about 1 lg) yukon gold potato, ½ - ¾ inch dice
1 C (about 1 lg) parsnip, ½ inch dice
1 C (about 1 med) turnips, ½ inch dice
½ C (about 2 ribs) celery, ½ inch dice
1 C (about 1lg) carrot, ½ inch dice
1 C (about 1 med/sm) white onion, ½ inch dice
1 t (about 25) whole black pepper corns
2 lg bay leaves
6 sprigs thyme
3 sprigs rosemary
½ bunch parsley stems
3 T canola oil
½ C molasses
18 oz dark beer (preferably stout)
6 C beef broth

Tie thyme, parsley stems and rosemary together with butcher’s twine. Heat the oil in a large stock pot over high heat. In a mixing bowl toss the short rib with the flour and salt. Sear in hot oil until all sides are browned, about 4-5 min. Remove the beef from the pot. Add the remaining ingredients except the molasses, beer and beef broth and sauté over med/high heat until the vegetables start to brown. Deglaze with the beer and add molasses, reduce by half. Add the beef broth and bring to a boil. Lower heat and simmer on the stove top for 1 ½ - 2 hours or until meat is tender. Remove herbs, season with salt and pepper if needed and serve.