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Aji Beef Short Ribs with Golden Herbed Quinoa Aji Beef Short Ribs with Golden Herbed Quinoa


3 pounds well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2-inch pieces
½ teaspoon salt
½ teaspoon pepper
2 teaspoons olive oil
1 large Spanish onion, chopped
2 tablespoons aji amarillo paste
2 teaspoons garlic, minced
1 cup dry red wine
1 large unripe papaya
1 tablespoon fresh parsley, coarsely chopped
Coarsely chopped fresh parsley (optional)


1. Place 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°F. 2. Meanwhile, heat olive oil in stockpot over medium heat until hot. Add onions; 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, and bring to a boil. Cover tightly and braise in 325°F oven 1 ½ to 2 ½ hours or until beef is fork-tender. 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. 4. Meanwhile, prepare quinoa. Place quinoa in lightly oiled 2 ½-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, and stir in parsley. 5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.