Aji amarillo paste is available in Hispanic markets. One finely minced frozen aji amarillo, yellow mirasol or one-half habanera pepper may be substituted for aji paste. For less heat, remove seeds and ribs from peppers.

3 pounds well-trimmed bone-in beef short ribs, 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 leaves

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

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.

Makes 4 to 6 servings.

Nutrition information per serving:

430 calories;

19 grams fat (7 grams saturated fat; 8 grams monounsaturated fat);

79 mg cholesterol;

251 mg sodium;

30 grams carbohydrate;

3.5 grams fiber;

31 grams protein;

3.9 mg niacin;

0.4 mg vitamin B6;

2.9 mcg vitamin B12;

5.8 mg iron;

19.5 mcg selenium;

7.7 mg zinc;

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

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