• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Easy Springy Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Sandwiches/Tacos/Burgers

Maple Shortrib Flatbread + Pomegranate

Published: Dec 3, 2014 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

Jump to Recipe
No ratings yet

We're back!  From Thanksgiving, from the cruise, from everything.  We came back to a veritable shitstorm yesterday that involved missing electronics, animal control, a new baby (not all one story, it wasn't THAT bad), and a few other hiccups, but the trip itself was amazing and we NEEDED that break from the internet and our lives, let me tell you that.  Tune in on Friday for the craziness that's been going on, then next week I'll tell ya the good, bad, and ugly about our first cruise together.  There are already lots of pictures on IMG_4043

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

But let's eat.  We basically ONLY ate for the last 5 days straight, and I'm hesitant to try on anything tight or wander near a scale.  Giving it a few days of healthy foods, but that doesn't mean YOU have to be healthy!  You can have cheese and beef and bread all together because you didn't just go on a cruise and eat for 24 hours straight for the last 5 days.  

At least I hope not.  

This is actually the companion to the vegetarian flatbread I showed you a few weeks ago, but this one is basically a Christmas dish because it involves sexy shortribs and is topped with green and red decorations.  For Jesus.  Because we are using shortribs the process is a little lengthy, but you can easily make the meat a few days in advance and just prep the other ingredients and bake this sucker whenever you'd like to eat it, which will probably be about five seconds from now.  

You need flatbread!  Any kind you like, pita or naan or pizza dough works great, but we want it to be already cooked.  I went whole wheat because I think it goes great with the heavier mushroom and beef flavors.  Then we top the bread with shortribs braised in maple syrup and beer, mushrooms, extra sharp cheddar, watercress, and pomegranate.  GREAT ingredients for this time of year, if I do say so myself. IMG_3991

So we need to start the shortribs first.  Heat an ovenproof pot with a lid over medium-high heat with some olive oil, and turn the oven to 375F.  Then, sear the shortribs on all sides with some salt and pepper.  IMG_3995

This takes awhile, so be patient.  If you try to turn the meat and it sticks to the pan, it's not done yet!  The shortribs will release naturally from the pan to flip when they're nice and caramelized.  IMG_3996

When the meat is browned on all sides, remove it to a plate.  IMG_3997

Then, pour all the beer and the syrup into the pot to get all the yummy crud off the bottom of the pot.  Stir for about a minute to reduce the beer just a little bit.  IMG_3998

Then, add the meat back to the pot!  IMG_3999

Now cook the shortribs for 90 minutes to 2 hours, maybe a little more, until the meat shrinks from the bones and is falling apart all sexy like.  IMG_4019

Shred the meat, and shortribs are done!  IMG_4024

Now, I did the meat way in advance, but you can also work on the rest of the flatbread while the meat is cooking.  You'll want to shred the cheddar, and sear the mushrooms.  Do this by adding the mushrooms, some olive oil, and a sprinkle of salt to a skillet over medium-high heat.  IMG_4021

Cook the mushrooms for 10 minutes or so until they're very dark and soft.  Then set them aside until you'd like to build the flatbreads.  IMG_4028

AND, if you buy a whole pomegranate, you'll need to extract the seeds without killing yourself or anyone else around you.  There are lots of methods, but I cut off the top, and then make little slits down the edge of the pomegranate where I can see the white edges - like the sections of an orange.  Then, I split the pom into those sections (they break naturally) and carefully take the seeds out with my fingers.  Open Pomegranate

It takes a few minutes, but it's worth it!  IMG_4031

Now, we're ready to build our flatbreads.  Turn the oven to 425F, too.  Cheese!  Mushrooms!  Meat!  More cheese!  build bread

Bake.  Bubbly.  IMG_4037

Now, I like to cut this before I top it with anything else, I find it to be easier.  IMG_4040

Then we throw on some watercress and pomegranate and drizzle with more maple syrup because we elves try to stick to the four main food groups.  IMG_4042

We've got ourselves a very sexy little Christmas appetizer.  IMG_4044

Or lunch.  IMG_4051

Or snack.  IMG_4053

Or breakfast.  You get it.  Make this soon!  

 

Recipe

Maple Shortrib Flatbread + Pomegranate

Lindsay Howerton-Hastings
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 3 hours hrs

Ingredients
  

  • 2 pieces whole wheat flatbread about 8 inches in diameter
  • 3 beef shortribs
  • 12 ounces light beer
  • 1 tablespoon maple syrup plus extra for drizzling
  • 1 pint sliced mushrooms
  • olive oil for sauteeing
  • salt and pepper to taste
  • 6 ounces grated sharp white cheddar cheese
  • 2 cups watercress leaves
  • 2 tablespoons pomegranate arils optional

Instructions
 

  • Preheat an ovenproof pot to medium-high heat with some olive oil and preheat the oven to 375F. Sprinkle the shortribs on all sides with salt and pepper. When the oil in the pot shimmers, add the shortribs, 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 shortribs 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 shortribs 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 the bones and shred the shortrib meat with forks or your fingers.
  • Meanwhile, prepare the mushrooms. Sautee them in a skillet over medium-high heat with some olive oil, salt and pepper, until very dark brown and soft. Set aside.
  • To assemble the flatbreads, increase the oven temperature to 425F. 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.
  • Slice the flatbreads into wedges, and top with the watercress, pomegranate arils, and a drizzle of maple syrup.
  • Enjoy!

Notes

  • The beef and mushrooms and be prepared a few days in advance, then just assemble the flatbreads on the day you'd like to eat them.
  • If you don't like cooking with alcohol, substitute beef or vegetable stock.

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

More Killer Appetizer Recipes

  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • Small white bowl of cream cheese and scallions.
    Scallion Cream Cheese
  • hand scooping cheesy corn dip in air on white background.
    25 Super Bowl Snack Ideas for 2025
  • Bowl of crab rangoon dip swirled with sweet chili sauce and fried wonton chips.
    Crab Rangoon Dip

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Easy Weeknight Dinners

  • Weeknight Korean Chicken Rice Bowls

  • White ceramic skillet with lemon garlic butter pasta topped with fresh parsley.
    Lemon Garlic Butter Pasta

  • tofu rice bowls
    Pan Fried Tofu with Thai Peanut Sauce

  • Slow Cooker BBQ Chicken

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip

  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken

  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp

  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole

  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks

  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required