Holding prime rib

Anyone have any experience holding prime rib in an alto shaam or other warming cabinet? Planning to do this and wondering about holding temp, time to keep the meat from carrying over past medium rare.



thanks

I ended up only needing to hold it for about an hour and a half. Pulled the roast off at 115 in the center and rested on the counter about 20 minutes before i popped it into the warmer set at 125. I checked the IT about 20 minutes before serving and it had come up to about 131 so i shut the warmer off and left the roast in. It was just about perfect med rare when i sliced it. Just wanted to share the results in case it helps someone else down the road.