Prime Rib w/ bacon wrap
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.