Hi All - been reading lots about cooking rib roasts here. Not many have touched on using a convection oven for the roast. My current plan is to cook our New Year's eve 13.5 lb roast at 225F using convection bake for about 15-20 min/lb for rare-medium rare. I will be using a meat thermometer, but would like to have a better idea of the cooking time. Am I thinking correctly? I also understand that no high heat is needed for forming the outside crust - the circulating air will take care of that. What say all you foodies?