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.
Cook Time: 2 hrs 45 mins
Servings: 6
Ingredients: 17
Ingredients
Quinoa:
Preparation
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Step 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.
Cooking Tip: For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.
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Step 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.
Cooking Tip: Short ribs may be cooked on the stovetop. Cooking times for beef and papaya remain the same.
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Step 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.
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Step 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.
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Step 5
Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.
Nutrition Information
430 Calories
7g SAT FAT
31g PROTEIN
5.8 mg IRON
7.7 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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