Yep, agree with the Bear. I like to pull any larger cuts of beef I'm roasting or smoking at 140 in the middle, allowing it to rise some while resting. The end cuts will be more towards 'medium' for those people and a pretty much perfect MR for the rest of us. 'Prime Rib' is a common name for standing rib roast. 'Choice' refers to the USDA grading system of beef. You are correct in your assumption most 'prime' grade meats go to restaurants. Costco is about the only place I know of that sells actual Prime graded beef and only a few select cuts. Most cannot afford the price tag on Prime so markets don't bother stocking it. You will see markets calling their assumed better cuts of meat various names now.....butchers choice, Ranchers Reserve and such.....mostly a name-game gimmick to boost sales. 'Choice' is always a good pick. There are non-graded cuts called 'no-rolls' in the biz....which refers to the grader and his dye roller labeling hanging beef, usually very tough cuts. Then comes Select, which you will see in many markets on the label, then Choice, then Prime. There are butchers on here that can/will explain it better than I, but that's the gist of it......Willie