Two Prime Rib Questions

Dawgtired

Good morning everyone! Doing a prime rib for Christmas and have a couple of questions regarding the cut of meat. Is there a major difference between prime and choice with this cut and is the price difference worth it? Also do you prefer the chuck or loin end? Thank you so much for any advice…much appreciated!

lousubcap

Regarding prime and choice I am gonna give you a waffle answer as I have had great tasting roasts from either grade.  If you can find a well marbled choice cut that would be my preference.
Regarding the chuck or loin end here's more than you need to know about meat cuts:
The North American Meat Processors Association guide:
https://www.usfoods.com/content/dam/usf/pdf/general/Meat-Buyers-guide.pdf

I prefer the chuck end but all personal choice.  
Either way you can't go wrong as long as you nail your desired finish temperature.  

fishlessman

a prime-prime rib sometimes is too fatty, i always get the choice cut for family dinners. chuck end is more beefy but there can be some grizzle. i get the choice, loin side for a family dinner, and get them cut in two bone sections. more end cuts that way which we prefer and cook them more like a really thick steak...trex for the method. i like to sear first, searing last can get some big flair ups. if i dont sear first i dont sear at all which is what most do anyways

ColbyLang

Best marbled choice cut you can find. Most prefer the loin side. I do one (4-5 bone) every year for Xmas.
usually a variation of meat church’s cook on it.