Beer-Glazed Beef Short Ribs With Farro Salad

Ingredients

• 600 ml amber ale (such as Bee’s Knees)
• 375 ml veal stock (1½ cups)
• 220 gm brown sugar (1 cup)
• 60 ml cider vinegar (¼ cup)
• 60 ml smoky barbecue sauce (¼ cup)
• 2 tbsp green peppercorn mustard (see note)
• 400 gm farro
• 1 radish, thinly sliced on a mandolin
• 1 golden shallot, shaved on a mandolin
• ½ cup flat-leaf parsley (firmly packed)
• Juice and finely grated rind of ½ lemon
• 2 tbsp extra-virgin olive oil
• Brined beef ribs
• 300 gm coarse salt
• 250 gm caster sugar
• 1 4-rib rack beef short ribs (about 2kg)