Omg..
Yes!! this method will work great for any type of meat. I think it's a must do for prime rib. I'm telling you...people will gasp when they taste your prime rib Gravy.
I learned this method when I worked for Club Med, way back in the 70s. I worked under French chefs, all trained at Cordon Bleu. I was a sous chef to the sous chef...lol. he put me in charge of the sauces, then told me all of his tricks...in french...ha ha! he was cute though.
Bones are a key ingredient in your roast. it takes more time, but we'll worth it. Roast, simmer with broth, add seasonings, perhaps a little wine, white preferred...it will come out great.