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I seared by prime rib at 450 degrees for 30 minutes and then I was supposed to reduce the temp to 325 for an additional 3 hours. I forgot to turn down the temperature and caught my mistake 25 minutes into cooking. How much time should I reduce my cooking by?

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It's hard to tell, since it depends on a lot of different factors. I would estimate that you should reduce the cooking time by about 20 minutes. For the future, I would recommend investing in a meat thermometer. Then you can tell when the meat is done without relying on oven temperatures and times.

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    Completely agree, meat roasting times are guidelines, the shape of the meat, the cut and other factors make the real time vary. A meat thermometer takes the guesswork out of it. – GdD Nov 20 '18 at 9:25

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