When the steak is cut, the rib bone is attached and therefore quite a bit of fat is retained from the ribs and provides a lot of flavor.

That is only true of some of the best butchers and restaurants now. Most ribeyes are now separated from the cap and bone in the processing plant as many of their customers don't have a good use for the trimmings and bone plate.

The "cowboy" cut, which includes the bone and cap, is regaining popularity due to the increased fat content. It is my favorite cut, but somewhat difficult to find in this area because it requires a higher skill level to cut than simply slicing a boneless ribeye section like a loaf of bread.