SHORT RIB ROLLS

Set the oven to 160C.

1. Put the beef in a small, deep roasting tray, it needs to have just enough space to accommodate the beef and the liquid.
2. Bring the wine and stock to the boil with the mixed spice and the herbs then pour over the beef.
3. Season, then drizzle over the maple syrup.
4. Cover tightly with foil and cook for three hours until meltingly tender.
5. Remove the meat from the bones and pull apart.Strain off the cooking juice, reduce until it starts to thicken.
6. Season and keep warm.

For the Béarnaise sauce:

1. Put all the ingredients for the reduction into a small pot.  Bring to the boil and reduce by half.
2. Pick out the tarragon stalks and pour the reduction into a large bowl.
3. Put the egg yolks in with the liquid, place the bowl over a simmering pot of water but the pot should not touch the water – it need to be gently steaming.
4. Whisk the egg yolks and reduction together until the colour lightens and it becomes mousse like.  This should take about five minutes.  Be careful not to overcook.
5. Remove the bowl onto a tea towel and start to whisk the butter in little by little until it amalgamates and becomes the consistency of mayonnaise.
6. Add the chopped tarragon, check for seasoning. Then keep in a warm place.
7. To serve, fill the rolls with the beef and drizzle over the Béarnaise sauce.