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1
Preheat broiler.
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2
Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5-inches from heat.
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3
Broil 18 to 20 minutes or until browned, turning once.
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4
Season with salt and pepper.
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5
Reduce oven temperature to 325 degrees F.
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6
Meanwhile heat olive oil in stockpot over medium heat until hot.
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7
Add onion and cook for 2 to 3 minutes or until tender, stirring frequently.
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8
Stir in aji paste and garlic; cook and stir for 1 minute.
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9
Add ribs and wine and bring to a boil.
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10
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.
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11
Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon of seeds.
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12
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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13
For Annatto Oil:
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14
Heat annatto seeds in 1/4 cup olive oil in a 1-quart saucepan over low heat 8 to 9 minutes.
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15
Oil will become deep orange.
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16
Cool and strain.
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17
Meanwhile prepare quinoa.
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18
Place quinoa in a lightly oiled 2 1/2-quart saucepan.
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19
Cook and stir over medium heat 2 minutes or until toasted and just starting to change color.
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20
Add water, Annatto Oil, if desired, salt and pepper; bring to a boil.
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21
Reduce heat; cover and simmer 12 to 15 minutes or until all liquid is absorbed.
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22
Remove from heat; let stand 5 minutes.
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23
Fluff with a fork; stir in parsley.
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24
Skim fat from cooking liquid.
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25
Serve short ribs and papaya with sauce over quinoa.
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26
Garnish with parsley, if desired.
