Prime Rib w/ bacon wrap
My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325ｰ roast until internal temperature, but I知 skeptical of that method. I was going to do this 200ｰ slow roast with a quick 550ｰ finish technique.
However, I知 unsure how to integrate the bacon wrap. Should I remove the bacon wrap for the 200ｰ slow roast and reapply for the 550ｰ finish? Should I leave it on throughout? Or should I keep the bacon for flavor during the 200ｰ roast and remove for the 550ｰ sear so the beef itself gets browned?
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I ended up removing the bacon after the slow roast in order to sear the fat cap at the end. It turned out okay. Next time I think I値l just use the bacon to impart the flavors during the marinading/aging process, and cook it without bacon wrap. I think the crust would come out better that way.
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.
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