Stout Braised Short Ribs with Barley

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4 1/2 pounds bone-in short ribs, cut into 4-inch pieces

Kosher salt and freshly ground black pepper

1/4 cup canola oil

2 medium carrots, roughly chopped

2 celery ribs, sliced

2 medium onions, roughly chopped

4 cloves garlic, sliced

6 sprigs fresh thyme

2 bay leaves

2 sprigs fresh rosemary

Two 12-ounce bottles dark stout beer, such as Guinness

One 14.5-ounce can low-sodium beef broth

One 14.5-ounce can diced tomatoes

1 cup pearl barley

1 teaspoon dry mustard powder