I have a 7 lb 10 oz standing rib roast (bone-in) which I intend
to roast to an internal temperature of 118F in a 200F oven. After
carryover takes it to 130F, it'll go back in at 500F for about 10
minutes for crusting.

How long should I anticipate it would take to achieve those
temperature targets?

Don't try to talk me out of this: I've done it this way before, and
it's come out fantastic. I'm just trying to figure out my cooking
times. I've historically just figured on about three hours, but
this is the biggest roast I've ever dealt with, and I need something
more like a time-per-pound figure.

I've done some web searching, and and have found some tables - but
they all seem to assume an initial hot oven (to "seal in the juices")
followed by a longer roast at 325F.

Oh, also: this is the first Xmas I've had a convection oven at my
disposal. Convection, or normal? Or does it matter?

Thanks for any info, and Happy Solstice to all.


--
Mark Shaw
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"The most exciting phrase to hear in science, the one that heralds new
discoveries, is not 'Eureka!' but 'That's funny....'" - Isaac Asimov