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.