Step 1: Begin by preparing your dried chiles. Remove stems and seeds from guajillo, ancho, and chile de arbol chiles. Heat a dry skillet over medium heat and toast the chiles for 1-2 minutes until fragrant, being careful not to burn them.
Step 2: Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until soft.
Step 3: While chiles rehydrate, pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
Step 4: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove beef and set aside.
Step 5: In the same pot, add sliced onion and cook until softened, about 5 minutes. Add minced garlic, ground cumin, dried oregano, and bay leaves. Cook for another minute until fragrant.
Step 6: Drain the rehydrated chiles, reserving a bit of the soaking liquid. Transfer chiles to a blender along with the cooked onion/garlic mixture, diced tomatoes, apple cider vinegar, and 4 cups of beef broth. Blend until completely smooth, adding a little reserved chile soaking liquid if needed to help it blend.
Step 7: Pour the chile mixture back into the Dutch oven. Add the seared beef, beef bouillon cube (if using), and the remaining 2 cups of beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fall-apart tender.
Step 8: Once cooked, remove the beef and shred it using two forks. Strain the birria broth through a fine-mesh sieve into a separate pot to remove any solids. Skim off some of the fat and reserve a little for dipping/topping.
Step 9: Cook ramen noodles according to package directions. Drain and divide among serving bowls.
Step 10: Ladle generous amounts of the strained birria consommé over the noodles. Top with the shredded birria meat.
Step 11: Garnish your Birria Ramen with chopped white onion, fresh cilantro, a lime wedge, a soft-boiled egg, and a drizzle of the reserved birria fat/oil. For extra heat, add a dash of your favorite hot sauce or some extra chile de arbol flakes.