Aji-Beef Short Ribs with Golden Herbed Quinoa

Ingredients

1. 3 pounds well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2-inch pieces
2. 1/2 teaspoon salt
3. 1/2 teaspoon pepper
4. 2 teaspoons olive oil
5. 1 large Spanish onion, chopped
6. 2 tablespoons aji amarillo paste
7. 2 teaspoons minced garlic
8. 1 cup dry red wine
9. 1 large unripe papaya
10. 1 tablespoon coarsely chopped fresh parsley
11. Coarsely chopped fresh parsley

Quinoa:

1. 1 cup uncooked quinoa
2. 1-3/4 cups water
3. 1 tablespoon Annatto Oil, recipe follows (optional)
4. 1/4 teaspoon salt
5. 1/4 teaspoon pepper
6. 1 tablespoon coarsely chopped fresh parsley

1. 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°F.
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.
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 2-1/2-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.
5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.