Rare

I baked ribs for lunch today and found that the well done meat really didn't satisfy me.  I got some good fat but I couldn't eat the last rib and still felt hungry.  Later I decided to go ahead and fry a ribeye.  I made it medium rare and thoroughly enjoyed it.  I realize that if I roast meat I should stop the cooking process while the meat is still quite pink.  I have enjoyed a roast cooked medium rare and sliced thin when it had cooled.