AJI-BEEF SHORT RIBS WITH GOLDEN HERBED QUINOA (NUEVO LATINO BEEF DISHES)

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

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 19

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
2 tablespoons annatto seeds
1/4 cup olive oil
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

Steps:

  • 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.

Rolando Garcia
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I would not recommend this recipe. It was a waste of time and money.


GEEDO Nagy
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I'm not sure what I did wrong, but this dish turned out terrible. The beef ribs were tough and the quinoa was undercooked.


Golap Miha
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This recipe was a disaster! The beef ribs were overcooked and dry, and the quinoa was mushy.


dark martin
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I thought the dish was just okay. The beef ribs were a bit tough and the quinoa was bland.


Rizwana sahir Sahir
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This dish was amazing! The beef ribs were fall-off-the-bone tender, and the quinoa was fluffy and flavorful.


Lola Hildon
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I'm a huge fan of beef short ribs and this recipe did not disappoint. The meat was tender and flavorful, and the sauce was rich and savory.


Praiz Kiddo
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The recipe was easy to follow and the dish turned out great. I especially liked the herbed quinoa.


Yeshayahu Yis'rael
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This dish was a hit at my dinner party! Everyone loved the beef ribs and the quinoa.


Kehinde olatunji olatunbosun
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The beef ribs were a bit dry, but the quinoa was delicious. I would make this dish again, but I would adjust the cooking time for the beef.


Abdulrahman Chande
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This dish was a bit too spicy for my taste, but my husband loved it. The beef was fall-apart tender and the sauce was flavorful.


NarayanYadav Yadav
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Delicious! The beef short ribs were perfectly cooked and the quinoa was flavorful. I will definitely be making this dish again.


Afton Pinas
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I'm not usually a fan of beef short ribs, but this recipe changed my mind. The meat was so tender and juicy, and the sauce was incredible.


Nadeem Bajwah
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WOW! This dish was an absolute delight! The beef ribs were fall-off-the-bone tender and packed with flavor. The golden herbed quinoa was the perfect accompaniment, light and fluffy with a nutty flavor.