Heat the vegetable oil in a Dutch oven over medium heat. Season the ribs with salt and pepper. Once hot, add the ribs and brown on all sides to achieve a deep roasted color.
Remove the ribs from the pan. To the same pan, add the sliced onions, chopped carrots, and celery, along with the minced garlic, seasoning with a bit of sea salt. Cook until the vegetables are soft and the onions are golden about 8-10 minutes. This step allows the moisture from the vegetables to help deglaze the pan.
Stir in the flour, ensuring it's fully mixed with the onions. Cook for 4-5 minutes to remove the raw flour taste. Add the mustard powder, brown sugar, and smoked paprika, stirring to combine.
Pour in the beer and bring to a boil. Dissolve the beef bouillon cube in 1 cup of boiling water and add it to the pot along with the bay leaves and thyme. Cover and simmer on low heat for about 3 hours, or until the beef is tender enough to shred with a fork.
For the last 30 minutes of cooking, add the pearl onions to the pot. If desired, stir in a heaping tablespoon of honey for a touch of sweetness.