Thick Cut Short Ribs / lbs

RIB PRIMAL | PRIMAL CUT

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

COOKING METHODS:

• GRILL 
• BRAISE/POT ROAST 
• PRESSURE COOK 
• BROIL 
• SOUS VIDE 

AJI-BRAISED BEEF SHORT RIBS WITH GOLDEN HERBED QUINOA

Check out these robust aji-spiced braised Short Ribs with a hint of sweetness, served on a bed of golden quinoa.

INGREDIENTS:

• 3 pounds beef Short Ribs Bone-In, cut into 4 x 2 x 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
• Coarsely chopped fresh parsley

Quinoa:

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

COOKING:

Cook's Tip: For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.

Cook's Tip: Short ribs may be cooked on the stovetop. Cooking times for beef and papaya remain the same.

• 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.
• 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.
• 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.
• 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.
• Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.