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Aji-Braised Beef Short Ribs with Golden Herbed Quinoa

Check out these robust aji-spiced braised Short Ribs with a hint of sweetness, served on a bed of golden quinoa.

  • 2 hrs
    45 min
  • 6
    SERVINGS
  • 430
    Cal
  • 31 g
    Protein

Ingredients:

  • 3 pounds beef Short Ribs Bone-In, 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
  • Coarsely chopped fresh parsley
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

Cooking:

  1. Place beef Short Ribs Bone-In 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.

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

  2. 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.

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

  3. 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.

  4. 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.

  5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.

430 CALORIES

0 % *

7g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

5.8 mg IRON

0 % DV

7.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 430 Calories; 171 Calories from fat; 19g Total Fat (7 g Saturated Fat; 8 g Monounsaturated Fat;) 79 mg Cholesterol; 251 mg Sodium; 30 g Total Carbohydrate; 3.5 g Dietary Fiber; 31 g Protein; 5.8 mg Iron; 3.9 mg NE Niacin; 0.4 mg Vitamin B6; 2.9 mcg Vitamin B12; 7.7 mg Zinc; 19.5 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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