Prime Rib Roast Left Cooking too long. My husband asked me to turn off the oven and I turned off the timer. Can it be saved? Thank

This is absolutely the best reason I've seen, ever, for reverse searing. More information about that here:
https://food52.com/recipes/32581-lynne-curry-s-prime-rib-with-mustard-and-herb-butter
(We reverse sear all of the beef we get from Rancho Largo, here in Colorado. That results in utter perfection, every time.)

If you are doing the searing toward the end of your overall dinner preparations, you are highly unlikely to let the searing go too long.

It almost makes me cry, thinking that a prime rib roast has been at 500 degrees for ninety minutes.

I too would like to know what happened! ;o)

We haven’t pulled it yet. We’re going to do that in about 30 more minutes. It still needs to cook, but we’re trying to avoid raw inside or well done.

What is the internal temp?