The term "prime rib" refers to the anatomical cut (the primal rib), not necessarily the quality grade.
: The most common grade found in grocery stores. High-end Choice roasts can rival Prime and are often a better value for the price.
: Leaner and less flavorful than the higher grades. It is best suited for slow-cooking methods rather than traditional roasting. 2. Choose Your Cut: Chuck End vs. Loin End How to Buy and Cook Prime Rib | The Food Lab