will this technique work with bone in roast?

In case you didn't see, Lynne just responded over on the article comment thread to confirm my answer above.

I can't imagine why you couldn't. In fact, I've never made prime rib without the bone, and can't figure out why I would...

I'm double checking with Lynne, but she did tell me that if you trust your thermometer and don't rely on time, you can use this technique with just about any cut of lean, tender meat. In the case of bone-in roasts, I think you'd want to check the temperature in a couple places to be safe (particularly near the bone and in the thickest part of the roast).