Jen,we have got to find you some new sources for research.
Remember my comment about asking your butcher?
Well, this could be your opportunity to make asking worthwhile.
Dare i say it's pretty much common sense? As you know there's about an inch of finger meat between the rib bones so depending on where the cutting saw or knife is placed a rib steak can be from about an inch to 2 inches thick. Any more and they are cutting through bone and that's unprofessional. Get a steak as thick as you can afford and the butcher can cut. Get an estimate.
FYI, working back from the chuck in the rib section there's 7 rib bones, if you're counting on the animal back from its head they number 6 through 12. Rib steaks or roasts with bones #6 through #9 are larger with several layers of meat over the rib bones while #10 through #12 are smaller with mostly just the rib eye meat on the bone.
Any one-bone rib steak will serve two people with moderate appetites. As you would expect you will have more leftovers from the larger steaks cut from closer to the chuck.
My preference is a 2" thick "first-cut", or bone #12 nearest the loin section. If i want all those other layers of meat i'll buy a first-cut chuck steak at half the price of a rib steak which i usually do anyway.
Just as tender and tasty.
I hope that wasn't so much information that you will scare your butcher with your knowledge.
When SV cooking your rib steak it's advisable to pad the ends of the bone which could be sharp or ragged and pierce your SV cooking bag. That's one reason i don't usually cook meat on the bone. Another is the bone insulates the meat alongside it on short cooks. On longer cooks it all evens out.