Sous vide safety

I've been reading some worrying things about SV very large pieces of meat. From what I gather, if the meat won't come up to temp quickly, it needs to be pasteurized for safety reasons (and Doug Baldwin seems to confirm as much). Is this something I need to be concerned with? I'm cooking a 4lb prime rib roast.

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tshewman

Ideally, yes, however, if you are searing the outside prior to the rib roast (would recommend doing this) this lessens the concerns somewhat.

Matthew_Snyder_68770

Get a blowtorch. Apply to roast. Cook SV. Eat happy.

Amos_Schorr_168815

Next time! My only torch right now is a tiny little brulee torch someone decided to buy me instead of spending the same amount of money on a much more legitimate one.... Well, I can't complain. 'Tis the thought that counts.

douglas_bd

Vacuum pack, then give it a quick blanch in boiling water before dropping in the bath. As long as it's whole muscle, you only need worry about surface contamination, and a quick blanch will take care of that.

A cut that had been boned out and tied up could have additional concerns that a surface treatment -blanch, sear, blowtorch or other may not address.