Can I Eat It - Prime Rib Edition
March 30, 2018 6:48 AM Subscribe
Asking for a friend. 2 x 5lb prime ribs, already bagged for sous vide today. Something happened last night - either 2 quarts of hot stock or a cracked door - and the fridge warmed up, and the prime rib temped at 50 F at 9am today. She immediately put the prime ribs in the hot bath. Can They Eat It?
I wouldn't, especially not from a sous vide that isn't gonna really put the spurs to any potential bacteria, and also trap any toxins they left behind. Potentially many hours at +45 F is something that would make me buy new meat.
Doubling down as this sounds like a party meal, and food poisoning guests would be something I'd worry about enough to not have fun whilst said guests were over.
posted by French Fry at 7:05 AM on March 30, 2018 [1 favorite]
Doubling down as this sounds like a party meal, and food poisoning guests would be something I'd worry about enough to not have fun whilst said guests were over.
posted by French Fry at 7:05 AM on March 30, 2018 [1 favorite]
Response by poster: It had been cold for a good long time prior to The Incident.
posted by ftm at 7:06 AM on March 30, 2018
posted by ftm at 7:06 AM on March 30, 2018
Is the edge of the meat colder or warmer than the core?
posted by bbqturtle at 7:08 AM on March 30, 2018
posted by bbqturtle at 7:08 AM on March 30, 2018
I might eat it myself, but I wouldn't serve it to guests. I'm assuming the "two quarts of hot stock" were in the fridge? So there's a possibility that the fridge was warmer than 50F at some point?
posted by lazuli at 7:09 AM on March 30, 2018 [1 favorite]
posted by lazuli at 7:09 AM on March 30, 2018 [1 favorite]
Unfortunately, assuming that overnight, the edge of the meat is closer to 65 degrees and the center is closer to 50 degrees, I would cook it up and eat it but not serve to guests.
posted by bbqturtle at 7:13 AM on March 30, 2018
posted by bbqturtle at 7:13 AM on March 30, 2018
I would cook it, eat a sample, and wait 12 hours. If you don't get sick, it's probably okay. I would be wary of serving it to guests - if I was okay after eating some, I'd freeze the cooked meat for meals and make fresh for guests. I got very ill from undercooked beef once. Fortunately, beef seems to be cheap right now, so you might not need a 2nd mortgage to replace it.
posted by theora55 at 9:34 AM on March 30, 2018
posted by theora55 at 9:34 AM on March 30, 2018
I had a very similar issue recently, where my sous vide bath turned off some unknown number of hours too soon. I did some back of the envelope math to determine approximately how long it had been at an insufficient temperature. It was right on the edge. I concluded that I would eat it, but I would not have served it to guests, or anyone with a generally higher health risk of any kind.
posted by reeddavid at 10:03 AM on March 30, 2018
posted by reeddavid at 10:03 AM on March 30, 2018
Concurring that I wouldn't sous vide this now nor serve it to guests...but I would roast it up in the oven for myself and see what it does to my system.
I came to say that I always set hot stock or soup into a cold sink bath for about 15 minutes before placing it in the fridge.
posted by bonobothegreat at 10:27 AM on March 30, 2018 [1 favorite]
I came to say that I always set hot stock or soup into a cold sink bath for about 15 minutes before placing it in the fridge.
posted by bonobothegreat at 10:27 AM on March 30, 2018 [1 favorite]
Response by poster: So they disclosed to everyone (it was a family event) and they are all a bit more casual about food safety than us and everyone ate it and ended up fine. Thanks for all the input!
posted by ftm at 7:17 AM on April 2, 2018
posted by ftm at 7:17 AM on April 2, 2018
This thread is closed to new comments.
posted by bbqturtle at 7:04 AM on March 30, 2018 [1 favorite]