15 minutes/lb for rare
16 minutes/lb for medium rare
1 6lb standing rib roast
Remove the roast from the fridge at least 2 hours before putting it in the oven and rub it all over with a mixture of:
3 large cloves garlic minced
1 tbl kosher salt
1/2 tbl ground black pepper
1/4 cup olive oil
2 tbl worstershire sauce
Place bones side down in a roasting pan.
Preheat your oven to 450 (425 convect) and roast the meat for 20 minutes.
Reduce heat to 350 (325 convect) and roast 1 1/2 hours. Check the temp about 15 minutes early with an instant read thermometer. Temp should be 120 for medium rare. (My roast took about 1hr 45 minutes at 325 convect)
Remove from oven and tent with foil.
Let stand 20-30 minutes before carving.