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Brown the Ribs: In a large pot, sear the beef ribs until browned on all sides. Remove and set aside.
Add Aromatics: In the same pot, add ginger and garlic, sautéing until fragrant. Stir in the miso paste.
Slow Cook: Return the ribs to the pot, add the beef stock and cinnamon quill. Bring to a simmer, then cover and cook on low for 6-8 hours until tender.
Thicken Sauce: Remove the ribs, strain the sauce, and return it to the pot. Mix cornflour with a bit of water, stir into the sauce, and simmer until thickened.
Serve: Drizzle the thickened sauce over the ribs and dig in!