Prime Rib w/ bacon wrap My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I was going to do this 200° slow roast with a quick 550° finish technique.

However, I’m unsure how to integrate the bacon wrap. Should I remove the bacon wrap for the 200° slow roast and reapply for the 550° finish? Should I leave it on throughout? Or should I keep the bacon for flavor during the 200° roast and remove for the 550° sear so the beef itself gets browned?
One of the points of the serious eats article is to help you achieve a crust on your roast.  It seems to me, that if your roast is wrapped in bacon, your roast will not have a crust, rather, the bacon will be the crusty (possibly burned if you are not careful) part.  I think this depends on what you want as the exterior of your roast.  If you are going for crispy bacon, no crust on the meat, leave it on.  If you want the crust to be the meat itself, take the bacon off for the finish.