Once traditional English dish the Irish have for the past 300 years adopted it and made it their own. This is our teacher's favourite!. 

Ingredients:
At its best there is no dish to equal Irish Roast Beef and to get the best results start with the correct cut - The very best to choose is the Short Sirloin (T-bone) left in the piece. Buy a decent-sized piece, 2-21/2 kg (4-5 lbs.) on the bone.
The next best is the Rib Roast, also left on the bone.  For this you will need a double rib, as a single one is too thin.  It looks the same as a sirloin but without the undercut (fillet).  It is best to buy and cook the joint on the bone.  The bone provides good flavour and it is also a good conductor of heat inside the joint, thus cooking the meat more evenly and with less loss of juice.  However, if you prefer, both sirloin and rib roasts can be boned and rolled.
If you feel that your family is too small for a large joint, remember that good roast beef is delicious cold with chutney and baked potatoes or in salads like the "Beef and Broccoli".  It is also very useful for nutritious lunch boxes during the week.
More economical and very lean are the cuts from the round.  These need slower roasting but, they do have a good flavour.

Method of preparation and cooking:
Remove from the fridge an hour before cooking.  Dust the fat surface with a mixture of dry mustard and freshly ground black pepper.  Set oven to Gas Mark 6, 2OOOC (400OF).  Place the meat on a rack (if one is available) in the roasting tin.
Start by giving it 20 minutes in the hot oven.  Reduce the heat and allow 15 minutes per lb for rare, 20 minutes for medium and 30 minutes for well done, If you want to have very accurate results use a meat thermometer.  Plan the meal so that the joint is allowed to 'relax' for about 30 minutes before serving.  This will make the carving easier and it will give you a chance to increase the oven heat to crispen the roast potatoes and to cook the Yorkshire pudding.