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1. In a large bowl combine barley and enough boiling water to cover completely. Let stand at least 3 hours or up to 24 hours; drain.
2. Trim any surface fat from ribs; season with salt and ground black pepper. In a 4-quart Dutch oven brown ribs on all sides, half at a time, in hot oil, over medium-high heat. Remove ribs; set aside. Discard all but 1 Tbsp. drippings in Dutch oven; reduce heat to medium. Add onion and mushrooms. Cook and stir about 5 minutes or until onion is tender.
3. Return ribs to pan. Add barley, broth, star anise, salt, and cracked black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until ribs and barley are tender. Remove ribs; set aside. Simmer barley mixture, uncovered, until desired consistency. Remove and discard star anise.
4. In a small bowl combine parsley, garlic, and lemon peel. To serve, spoon barley mixture over beef ribs. Sprinkle with parsley mixture and freshly ground black pepper. Makes 4 servings.