Aji-Beef Short Ribs with Golden Herbed Quinoa (Nuevo Latino Beef Dishes)

Total Time:
3 hr 30 min
Prep:
30 min
Cook:
3 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 pounds well-trimmed bone-in beef short ribs, cut into 4 by 2 by 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
  • Annatto Oil (if desired):
  • 2 tablespoons annatto seeds
  • 1/4 cup olive oil
  • Quinoa:
  • 1 cup uncooked quinoa
  • 1 3/4 cups water
  • 1 tablespoon Annatto Oil, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon coarsely chopped fresh parsley leaves
  • Coarsely chopped fresh parsley leaves, for garnish
Directions

Preheat broiler.

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 degrees F.

Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion and cook for 2 to 3 minutes or until tender, stirring frequently. Stir in aji paste and garlic; cook and stir for 1 minute. Add ribs and wine and bring to a boil. Cover tightly and braise in a 325 degree F oven for 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 of seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender.

For Annatto Oil:

Heat annatto seeds in 1/4 cup olive oil in a 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. Cool and strain.

Meanwhile prepare quinoa. Place quinoa in a 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Cook's Tip: Aji amarillo paste is available in Hispanic markets. One finely minced frozen aji amarillo, yellow mirasol or 1/2 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.


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