My nearly 11 pound prime rib is almost to temperature after 30 mins at 500 and 2.5 hours at 250. I expected this roast to take closer to 5 hours to cook. I have turned the oven off and I have two different probe thermometers in the roast, one (side entry) is reading 126 degrees and the other (bask center) is reading 119 degrees. I am not even expecting my family to arrive for another two hours. If I pull this roast at temperature, tent with foil and let it rest until guests arrive am I creating a food hazard? Should I let it stay in the now turned off oven? What would you do?