Heat a large dutch oven over medium-high heat and add canola oil. Season the short ribs with salt and pepper. Add the butter to the canola oil and let it melt, then add the short ribs (fat side up) to the pot to sear. Sear until deeply golden on both sides, about 3 minutes per side. Pour in the whiskey, reduce the heat to medium and allow the alcohol to cook out for a few minutes. Once it is not longer smoking, reduce the heat to low and cover. Cook for 2 1/2 to 3 hours, or until the short ribs are falling off the bone. If at any time the liquid level is low in the pot, add the beef stock.

Shortly before the ribs are finished, heat a large skillet over medium-low heat. Add 1 tablespoon olive oil, butter and sliced onions and stir to coat with a pinch of salt. Cover the skillet and cook for 20 to 30 minutes, stirring occasionally, until the onions are golden and caramelized.

Preheat the oven to 450 degrees F. In a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface.

Roll the dough into your desired shape – I rolled in into a long oval about 1/4-inch thick – you want it to be thin. Place it on a nonstick (or parchment papered) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, until a few air bubbles form and the dough is golden. While the dough is baking, pull the beef from the ribs.

Once the dough is removed from the oven, cover it with half of the cheese. Add the onions, beef and corn on top, then cover with the remaining gruyere. Bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. Add the arugula to a bowl and toss it with the remaining tablespoon of olive oil, a pinch of salt and pepper. Top the flatbread with the arugula and serve immediately.