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Preheat oven to 300 ish
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1
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Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.
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2
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Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add marmite, soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
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Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil.
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4.
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place in oven with lid for about 2 hours or until meat is tender (check every 30 min or so). s Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.
