As another professional chef I would have to point out that the carryover cooking varies depending on how hot your cooking temperature is to start out with.
Barbara Kafka wrote an excellent coobook on Roasting back in 1995, with the main premise being to actually roast meat in an oven you need to be at 500 degrees or higher, otherwise you are actually steaming the meat.
A 14 pound prime rib cooked at 500 degrees pulled around 95 degrees will continue to carryover cook as it rests and rise to around 120 - 125 degrees (Medium Rare).
A 14 pound Prime Rib cooked at 250 degrees will carryover cook maybe 5 degrees more, and at 300 degrees it will go maybe 8 to 10 degrees higher.
I like to think of it as "Culinary Inertia".