This Aji-Braised Beef Short Ribs with Golden Herbed Quinoa recipe blends the rich, tender flavors of slow-braised beef short ribs with the vibrant, spiced kick of aji peppers. Paired with a golden quinoa that’s infused with fresh herbs, this dish brings a unique and comforting fusion of flavors, perfect for a special dinner or holiday meal.
Prep Time:
15 minutes
Cook Time:
3 hours
Total Time:
3 hours 15 minutes
Ingredients
For the Beef Short Ribs:
- 4-5 beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-2 aji amarillo peppers, chopped (or use aji paste for convenience)
- 1 cup beef broth
- 1/4 cup red wine
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
For the Golden Herbed Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric (for the golden color)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
How to Make ?
1. Braise the Beef Short Ribs:
- Preheat your oven to 325°F (160°C).
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 5 minutes.
- Remove the ribs and set them aside. In the same pot, add the chopped onion and garlic, cooking until softened (about 5 minutes).
- Stir in the chopped aji peppers (or aji paste), cumin, and paprika. Add the red wine, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, add the beef broth, and drop in the bay leaf. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5-3 hours, until the meat is tender and falling off the bone.
2. Prepare the Golden Herbed Quinoa:
- While the beef is braising, cook the quinoa. In a medium pot, bring the vegetable broth or water to a boil. Add the turmeric for color, then stir in the quinoa.
- Lower the heat, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- Fluff the quinoa with a fork, then stir in the fresh parsley, cilantro, and a bit of salt and pepper to taste.
3. Serve:
- Once the beef short ribs are done, remove them from the oven and discard the bay leaf. Serve the short ribs over a bed of the golden herbed quinoa.
