Heat large cast iron pot over high heat. Add just enough canola (or vegetable oil) to coat bottom of pan. Season beef ribs generously with salt and pepper. Add ribs to pot one at a time, being careful not to crowd the pot (you may need to do this in batches).Once all the beef ribs are well browned, remove from pot and add onions, carrots, celery, garlic and mushrooms. Saute over high heat until the vegetable begin to soften and caramelize, about 7-10 minutes. Add thyme, bay leaves and rosemary along with star anise, pepper flakes and cumin. Stir to combine and cook for 1 minute. Add wine and allow to evaporate. Add root beer and beef stock. Cover pot and simmer for 3 hours. After 3 hours, remove lid from pot and allow mixture to simmer an additional 1 hour, stirring occasionally. Serve over buttered noodles, polenta or mashed potatoes.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 499 (59%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 158.8mg||49 %|
|Sodium 181.8mg||6 %|
|Potassium 1323.3mg||35 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 22.4g|
|Protein 48.2g||69 %|
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Calories per serving: 851
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