Maple Short Rib Flatbread with Pomegranate

Preheat an ovenproof pot to medium-high heat with a drizzle of olive oil. Preheat the oven to 375 F.

Sprinkle the short ribs on all sides with salt and pepper. When the oil in the pot shimmers, add the short ribs, working in batches if needed. Sear for about 7 minutes on each side. If the beef doesn’t release easily from the bottom of the pot it isn’t ready to turn yet. When all the short ribs are browned, remove them to a plate. Add the beer to the pot and stir to release any bits off the bottom of the pan. Return the short ribs to the pot with the beer and add the maple syrup.

Cover the pot and place it in the oven. Roast the ribs for 2-3 hours until the meat is very tender. Remove from oven and remove the ribs from the liquid. Remove the bones and shred the short rib meat with forks or your fingers.

Meanwhile, prepare the mushrooms. Saute them in a skillet over medium-high heat with another drizzle of olive oil, salt and pepper. Cook and stir until very dark brown and soft. Set aside.

To assemble the flatbreads, increase the oven temperature to 425 F. Put the flatbreads on a baking sheet. Evenly spread each flatbread, with a little cheese (save some for the top), half of the mushrooms, half of the beef, and the rest of the cheese. Bake for 10-15 minutes until the cheese is bubbly and slightly browned. Remove from oven.

Slice the flatbreads into wedges, and top with the watercress, pomegranate arils and a drizzle of maple syrup. Enjoy!

Notes:
1. The beef and mushrooms can be prepared a few days in advance, then just assemble the flatbreads on the day you’d like to eat them.
2. If you don’t like cooking with alcohol, substitute beef or vegetable stock in place of the beer.