OT - Prime rib in oven & convection setting -OT

Convection is air circulation in the oven which makes for more even temp and better browning.  The egg also has convection going on which is one of the reaosns why things turn out so great.  You will need to know your specific oven's settings but if I were to do a prime rib in the oven, I would choose "convection roast" and be sure to use internal temp as your cooking guide.  Incidentally, I would probably do both on the egg and just have one of them rest for a long time- I would probably do the turkey first and then the roast since the roast would probably cook faster and turkey is fine served at room temp

chzplz said:

On my convection oven you reduce the temp by 25 degrees if you want it to be done the same time as a non-convection oven. But definitely cook by temperature, and use time as a guide.

Like on the egg 25 degrees difference is no big deal, just a bit faster. 

This! Some ovens do this automatically when they have this feature. Be sure to pay attention to that because your roast will be done faster than you are potentially planning for it to be.

Also, to further their things: the bake setting is just using the bottom element to heat the cavity and cook food through convection(air) and conduction(pan transferring heat to the food). "Convection Bake" adds to that by circulating the air in the cavity with a fan, making the convection even throughout the cavity. "Convection Roast" uses the bottom element and the broiler along with the fan, so it is even faster since convection is improved that much more.