Reverse sear prime rib

After a lot of research (and the assistance of cha gpt haha!) I’ve decided on the reverse sear method for prime rib. I have an 18.19 lb prime rib that went in the oven at 7:15 this am, cooking at 250 degrees. I am going to pull at 125 and let rest, then reverse sear at 500 for 8-10 mins. I’m just nervous !!! I like it rare but family does not, I’m thinking pulling at 125 will give us a little past into the medium area allowing for temperature rise after pulling ? We want to eat by around 3:30/4 pm and I would like to let rest an hour. So I’m hoping for it to be done by 2:30 which would allow 7 hours of cooking time. It’s so crazy how many different recipes and cook times there are!! Any insight is appreciated submitted by /u/moonie710