Here’s how the State of Washingto Department of Health regulates how beef is cooked for public consumption:
Ground beef must be cooked well-done, meaning 170 degrees at the center. Of course, I never really understood ordering a hamburger rare or medium-rare anyway - when you’ve got a beef patty that is only a quarter of an inch thick to begin with, it’s kind of hard to cook it any other way but well-done and still get it hot.
Beef steaks and roasts must be cooked to 140 degrees in the center. The lone exception is rare beef which may be cooked to just 130 degrees as long as it is served immediately.
When I first learned to cook steaks, I learned to judge “doneness” by feel - poking the steak to see how firm it is. I was pretty damn good at it, too. I did eventually see a chart that showed temperatures, though:
Rare = 130 degrees in the center
Med. Rare = 140 degrees
Medium = 150 - 155 degrees
Med. Well = 160 degrees
Well = 170 degrees
Regarding prime rib - every restaurant in which I’ve worked that served prime rib, the big roast was cooked rare. Individual servings would then be microwaved (sigh) if the customer wanted it cooked more than rare.
As to how you get your steaks nowadays, I have a suggestion. Stay away from chains - go to small, locally-owned steakhouses. Chains are more likely to have “fly-by-night” cooks - guys who are cooking because their regular line of work is slow right now. You’d be amazed at how many cooks out there are really construction workers who are between construction jobs. Around here, anyway. Do you want a carpenter fixing your steak? 
Smaller local restaruants, at least if they’re any good, are much more likely to have an actual chef, or at least a long-term, honest-to-goodness cook who has been working there long enough to know what he’s doing.
I will say, though, that in twenty years as a cook I have seen a steady, definite decline in the quality of foodservice workers. Partly due to the fact that the wages are utter shit, there are generally three kinds of people you find working as cooks nowadays:
1 - The “one job is as good as another” cook. May carry the title “chef” but he’s not really. It’s just a job to this guy, and he’ll be out the door as soon as something better comes along. He doesn’t really care about quality - as long as the food is acceptable enough to not get many complaints he’s satisfied. The most common cook.
2 - The “I hate this job” cook - may be a chef. This guy can’t stand cooking, even though he’s pretty good at it. He’s good at it because he’s been doing it for years. He’s been doing it for years because he doesn’t know how to do anything else - or at least nothing else that he could make a living at. He’s burned out. Disillusioned, he’s the guy most likely to want to spit in your food, though he probably won’t. You’ll usually get a quality meal from this guy. Fairly common.
3 - The “A cook is what I am” cook - often a real chef. This guy cooks because he loves to cook. Cooking is an art to him. He demands excellence, and prepares every meal as if he’s going to eat it himself. If you’re unhappy, he’s unhappy, and he is eager to correct any error he may have made and may even come to your table to make sure everything is prepared to your satisfaction. This cook is very rare.
Of course, there are all shades of gray between those categories. If you can find a restaurant with Cook #3, you’re very lucky. I have to say that I probably fall somewhere between #2 and #3, but close to #3. I’m not a chef, but I"m a damn good cook 
That’s how my husband and I like 'em, too, Juanita.