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1
Set a large pot or Dutch oven over high heat.
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2
Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!).
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3
Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total.
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4
Work in batches so as to not overcrowd the pot.
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5
You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising.
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6
Remove the ribs and set aside.
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7
Add the carrots, celery and onions to the pot.
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8
Saute the vegetables until caramelized and wilted, 8 to 10 minutes.
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9
Add the garlic and toss to combine and heat through.
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10
Return the ribs to the pot and nestle in amongst the vegetables.
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11
Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes.
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12
Season lightly with salt and pepper, then stir and bring to a boil.
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13
Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours.
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14
Periodically skim any excess fat on the surface and discard.
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15
After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes.
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16
When done, remove the bay leaf, thyme and rosemary stems.
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17
Taste and season the braise with salt and pepper and serve.
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18
Cook's Note: This dish pairs well with beer or zinfandel.
