Safe?
I made a prime rib, I like it to be Rare/Medium Rare, but I took it out early. I can hardly see how the way I cooked it is much different than cutting an inch off the outside and eating whats in the middle. I know its fine to eat blue rare as long as you cook whats on the outside of the meat, but how long until the essentially raw middle starts to become kind of like the raw outside of the piece of meat which needs to be cooked?
I made a prime rib, I like it to be Rare/Medium Rare, but I took it out early. I can hardly see how the way I cooked it is much different than cutting an inch off the outside and eating whats in the middle. I know its fine to eat blue rare as long as you cook whats on the outside of the meat, but how long until the essentially raw middle starts to become kind of like the raw outside of the piece of meat which needs to be cooked?