Each of these should be cooked approximately 20 minutes per pound at 350*F. That would work out at about 1 1/2 hours for the turkey breasts, and a little less than that for the rib roast (if you like it rare). If they all can fit in your oven at the same time, you're golden, since the roast will have to sit for at least 15 minutes before serving to allow the juices stop flowing. Make sure the internal temp of the turkeys is at least 160*F, and the rib roast is about 145*F for rare to med rare. Here's a timetable from Betty Crocker: http://www.bettycrocker.com/tips/tipslibrary/charts-timetables-measuring/timetable-roasting-meats
If you can't fit everything in at the same time, I would roast the turkey first, then the rib roast. If you slice the turkey after roasting, it can be easily warmed up in the oven prior to serving. You can finish the roast, then slip the turkey back in to warm up while the roast sits. That way, everything can still come to the table hot and cooked at the same time.
Wow, you're a life saver! And yes they'll fit in the oven 'cause I spent $$'s a Sur la Table for pans with racks that will sit side by side in the oven! Have a wonderful holiday!
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If you can't fit everything in at the same time, I would roast the turkey first, then the rib roast. If you slice the turkey after roasting, it can be easily warmed up in the oven prior to serving. You can finish the roast, then slip the turkey back in to warm up while the roast sits. That way, everything can still come to the table hot and cooked at the same time.