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?