Aji-Beef Short Ribs with Golden Herbed Quinoa
Courtesy of The Beef Checkoff 6 Servings • 25 Min. Prep Time • 2 Hr. Cook Time| Ingredients |
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| 3 lb. well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2 in. pieces |
| 1/2 tsp. salt |
| 1/2 tsp. pepper |
| 2 tsp. olive oil |
| 1 large Spanish onion, chopped |
| 2 Tbsp. aji amarillo paste |
| 2 tsp. minced garlic |
| 1 c. dry red wine |
| 1 large unripe papaya |
| 1/4 c. coarsely chopped fresh parsley |
| coarsely chopped fresh parsley |
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| Quinoa: |
| 1 c. uncooked quinoa |
| 1 3/4 c. water |
| 1 Tbsp. Annatto oil, recipe follows (optional) |
| 1/4 tsp. salt |
| 1/4 tsp. pepper |
| 1 Tbsp. coarsely chopped fresh parsley |
Directions:
1. Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5 in. from heat. Broil 18 to 20 min. or until browned, turning once. Season with salt and pepper. Reduce oven temperature to 325°F.
2. Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion; cook and stir 2 to 3 min. or until tender. Stir in aji paste and garlic; cook and stir 1 min. Add ribs and wine; bring to a boil. Cover tightly and braise in 325°F oven 1-1/2 to 2-1/2 hrs. or until beef is fork-tender.
3. Thirty min. before beef is done, peel papaya and cut into 1-in. pieces, reserving 1 heaping Tbsp. seeds. Add papaya, reserved seeds and 1 Tbsp. parsley to stockpot; continue braising, covered, 18 to 20 min. or until papaya is tender.
4. Meanwhile prepare quinoa. Place quinoa in lightly oiled 2-1/2-quart saucepan. Cook and stir over medium heat 2 min. or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 min. or until all liquid is absorbed. Remove from heat; let stand 5 min.. Fluff with a fork; stir in parsley.
5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.
* Annatto Oil (optional): Heat 2 Tbsp. annatto seeds in 1/4 c. olive oil in 1-qt. Saucepan over low heat 8-9 min. Oil will become deep orange in color. Cool and strain.
* This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
* Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 430; Total Fat: 19g; Saturated Fat: 7g; Cholesterol: 79mg; Total Carbs: 30g; Fiber: 4g; Protein: 31g; Sodium: 251mg;