Instructions: Beef should be at room temperature not taken straight from the fridge.

Place in a roasting tin (without any extra fat) in a preheated oven (230F/450F/ Gas Mark 8) for 15 minutes.

Reduce to 170C/325F/Gas Mark 3 and cook for a further 17 minutes per 450g for beef on the bone; 19 minutes per 450g for beef off the bone.

These timings are for medium rare meat.

Meanwhile make the sauce: process the parsley mustard capers vinegar and oil in a food processor then check seasoning.

Remove the meat and allow to rest for at least 15 minutes before carving.

Serve with the mustard sauce gravy roast potatoes Yorkshire puddings and green vegetables.

If the ban is ever lifted a 4rib roast on the bone (weighing 3.95kg/8]b 12oz) is ideal for 8 people; off the bone it will weigh about 3.05kg (61b 12oz). Ask your butcher to score the fat for you. If it is off the bone ask him to tie it to keep its shape.

Serves 8

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