Combine the barley and kidney beans in a large bowl and cover with water by several inches. Soak overnight in the refrigerator. In the morning, drain and set aside.

Preheat the oven to 275°F. Heat one tablespoon of oil in a 4-quart Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot and brown on all sides, about 3 minutes per side. Remove the ribs from the Dutch oven and set aside.

Add the salami to the pot and cook until brown, about 10 minutes. Remove the salami and set aside. Add the onions, celery, garlic, carrot, and a small pinch of salt and cook, stirring occasionally, until the vegetables have softened and are slightly browned, about 8 minutes.

Add the ketchup and continue to cook for 2-3 minutes until the mixture starts to bubble. Add the red wine and bring to a boil for 1-2 minutes to burn off the alcohol. Add the cumin, paprika, bouillon cube, water, and stir to combine.

Return to a boil and add the beans, barley, short ribs, rosemary and potatoes to the pot. The liquid in the stew should be just covering the meat. Remove excess liquid and add additional water as necessary. Cover the stew with a lid and place in the oven for about 3 hours or until the short ribs are fork tender. Let the stew cool, covered in its liquid, then refrigerate overnight.

The following day, preheat the oven to 400°F. Transfer the stew to a separate pot, add 1 cup of water or stock to loosen if necessary, then bring to a simmer. Taste and adjust for seasoning.

Pour the warm stew back into the cold Dutch oven, sprinkle parsley over top, and drape a sheet of puff pastry over the sides of the Dutch oven. Crimp the dough around the edges of the pot and trim away any excess. Brush the top of the puff pastry with egg wash and sprinkle with salt.

Place the stew in the oven and bake for 12-15 minutes until the pastry is golden brown. Let stand for 15 minutes, and serve.