How long (roughly) to get a 4 bone prime rib roast to 120 F internal at 250 F?

Basically see title. The plan for Xmas prime rib is to cook at 250 until internal temp hits 120 then pull to rest while the oven preheats to 550 for a sear. Just trying to have a basic of idea of how long it might take for the purposes of timing with the side dishes.

Secondary question, how long can the roast safely sit at room temp before I start the cook? Or should I start with the meat straight from the fridge for the reverse sear method?

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