AjiBeef Short Ribs with Golden Herbed Quinoa

Quick Facts

Servings: 4

Ingredients

• 3 pounds well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons olive oil
• 1 large Spanish onion, chopped
• 2 tablespoons aji amarillo paste
• 2 teaspoons minced garlic
• 1 cup dry red wine
• 1 large unripe papaya
• 1 tablespoon coarsely chopped fresh parsley leaves
• Parsely for garnish, if desired
• Quinoa:1 cup uncooked quinoa
• 1-3/4 cups water
• 1 tablespoon Annatto Oil, recipe follows (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon coarsely chopped fresh parsley

Directions

• Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5 inches from heat. Broil 18 to 20 minutes or until browned, turning once. Season with salt and pepper. Reduce oven temperature to 325°F.
• Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender. Stir in aji paste and garlic; cook and stir 1 minute. Add ribs and wine; bring to a boil. Cover tightly and braise in 325°F oven 1-1/2 to 2-1/2 hours or until beef is fork-tender.
• Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender.
• Meanwhile prepare quinoa. Place quinoa in lightly oiled 2-1/2-quart saucepan. Cook and stir over medium heat 2 minutes 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 minutes or until all liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with a fork; stir in parsley.
• Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.

Recipe courtesy of the National Cattleman’s Beef Association

Cook’s Tip: Aji amarillo paste is available in Hispanic markets. One finely minced frozen aji amarillo, yellow mirasol or one-half habanero pepper may be substituted for aji paste. For less heat, remove seeds and ribs from peppers.

Cook’s Tip: Annatto seeds, also called achiote, are small, hard, dark-red seeds from the annatto tree and are available in Hispanic markets. They are ground and used in spice pastes or dry rubs and impart a mild earthy flavor and golden to orange color to foods. If unavailable, 1/4 teaspoon turmeric may be substituted for the annatto oil to add golden color to the quinoa.

Cook’s Tip: Short ribs may be cooked on the stovetop. Cooking times for beef and papaya remain the same.

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.

Cook’s Tip: For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.

To Make Annatto Oil: Heat 2 tablespoons annatto seeds in 1/4 cup olive oil in 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. 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.

Nutrition Facts

Calories 440
  Calories from Fat 145 (33%)
(25%)Total Fat 16g
(28%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(22%)Cholesterol 67mg
(16%)Sodium 382mg
(31%)Potassium 1099mg
Total Carbohydrate 47g
(20%)Dietary Fiber 5g
Sugars 7g
Sugar Alcohols 0g
(57%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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