Need help planning timing on a ribeye roast cook

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I’m cooking a 6lb boneless ribeye roast tomorrow for Mother’s Day. The plan is to cook it in a 250F oven til it hits 130F internal, then rest it while I preheat the oven to 500F to sear the roast.

I’m wondering what rough time I should plan for it to take to hit 130F in the oven at 250F so I can plan the rest of the meal prep around that.

Thanks!

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