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1
Preheat an ovenproof pot to medium-high heat with a drizzle of olive oil.
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2
Preheat the oven to 375 F.
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3
Sprinkle the short ribs on all sides with salt and pepper.
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4
When the oil in the pot shimmers, add the short ribs, working in batches if needed.
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5
Sear for about 7 minutes on each side.
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6
If the beef doesnt release easily from the bottom of the pot it isnt ready to turn yet.
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7
When all the short ribs are browned, remove them to a plate.
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8
Add the beer to the pot and stir to release any bits off the bottom of the pan.
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9
Return the short ribs to the pot with the beer and add the maple syrup.
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10
Cover the pot and place it in the oven.
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11
Roast the ribs for 2-3 hours until the meat is very tender.
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12
Remove from oven and remove the ribs from the liquid.
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13
Remove the bones and shred the short rib meat with forks or your fingers.
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14
Meanwhile, prepare the mushrooms.
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15
Saute them in a skillet over medium-high heat with another drizzle of olive oil, salt and pepper.
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Cook and stir until very dark brown and soft.
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17
Set aside.
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18
To assemble the flatbreads, increase the oven temperature to 425 F. Put the flatbreads on a baking sheet.
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19
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.
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20
Bake for 10-15 minutes until the cheese is bubbly and slightly browned.
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21
Remove from oven.
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22
Slice the flatbreads into wedges, and top with the watercress, pomegranate arils and a drizzle of maple syrup.
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23
Enjoy!
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24
Notes: 1.
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25
The beef and mushrooms can be prepared a few days in advance, then just assemble the flatbreads on the day youd like to eat them.
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26
2.
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27
If you dont like cooking with alcohol, substitute beef or vegetable stock in place of the beer.
