Servings: 6
Prep Time: 25 Min.
Cook Time: 2 Hr.

+ 3 lb. well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2 in. pieces
+ 1/2 tsp. salt
+ 1/2 tsp. pepper
+ 2 tsp. olive oil
+ 1 large Spanish onion, chopped
+ 2 Tbsp. aji amarillo paste
+ 2 tsp. minced garlic
+ 1 c. dry red wine
+ 1 large unripe papaya
+ 1/4 c. coarsely chopped fresh parsley
+ coarsely chopped fresh parsley

Quinoa:
+ 1 c. uncooked quinoa
+ 1 3/4 c. water
+ 1 Tbsp. Annatto oil, recipe follows (optional)
+ 1/4 tsp. salt
+ 1/4 tsp. pepper
+ 1 Tbsp. coarsely chopped fresh parsley

1. Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5 in. from heat. Broil 18 to 20 min. or until browned, turning once. Season with salt and pepper. Reduce oven temperature to 325°F.
2. Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion; cook and stir 2 to 3 min. or until tender. Stir in aji paste and garlic; cook and stir 1 min. Add ribs and wine; bring to a boil. Cover tightly and braise in 325°F oven 1-1/2 to 2-1/2 hrs. or until beef is fork-tender.
3. Thirty min. before beef is done, peel papaya and cut into 1-in. pieces, reserving 1 heaping Tbsp. seeds. Add papaya, reserved seeds and 1 Tbsp. parsley to stockpot; continue braising, covered, 18 to 20 min. 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 min. 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 min. or until all liquid is absorbed. Remove from heat; let stand 5 min.. 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.

* Annatto Oil (optional): Heat 2 Tbsp. annatto seeds in 1/4 c. olive oil in 1-qt. Saucepan over low heat 8-9 min. Oil will become deep orange in color. Cool and strain.

* This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

* Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.

Recipe Courtesy of The Beef Checkoff

Calories: 430;   Total Fat: 19g;   Saturated Fat: 7g;   Cholesterol: 79mg;   Total Carbs: 30g;   Fiber: 4g;   Protein: 31g;   Sodium: 251mg;