1. Wash the peppers then dry them and use a pair of kitchen shears to cut off the stems and slice down the side. Open the peppers and scrape out the seeds. 
2. Add them to a medium saucepan with the onion, Roma tomatoes, bay leaves, garlic, cinnamon stick, and peppercorns. Cover completely with water and bring to a boil. Cover and continue to boil over medium-high heat for 10 minutes. 
3. While it’s boiling, sear the beef. Season each piece of the chuck roast generously on all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear each side of the beef for 2-3 minutes, until they form a crispy crust on the outside. Work in batches, placing the first batch on a plate or cutting board while you finish. Working in batches helps sear the beef rather than steaming it if the pot is overcrowded. 
4. When all of the beef is seared, turn off the heat and place all the beef back in while you finish the sauce. 
5. Use a slotted spoon to transfer the peppers and the rest of the ingredients, including the cinnamon stick and bay leaf, to a large high-speed blender. Add ½ cup of the boiling liquid along with the cumin, ground cloves, and 4 cups of beef broth. Blend on high until completely smooth, 1-2 minutes? 
6. Strain the consume into the seared beef using a fine mesh sieve. 
7. Bring the beef Birria to a boil over high heat then cover and braise in the oven for 3 ½ -4 hours. Check the beef periodically starting at the 2-hour mark and add the reserved chili stewing liquid to keep the beef mostly covered with cooking liquid. 
8. Remove the beef to a rimmed baking sheet or large plate and shred using two forks. 
9. Add the ramen noodles to the beef consommé (leftover Birria broth) and cook uncovered for 4-5 minutes, until the noodles are al dente. Do not overcook. 
10. Ladle the broth and noodles into a large bowl and top with the Birria beef. 
11. Garnish with soft-boiled eggs, chopped onions, cilantro, and a squeeze of lime juice.

Notes 

• Note 1. Chuck Roast. You could also use a mix of chuck roast and short ribs. 
• Note 2. Chilis and Spice Level. Guajillo and Ancho chilis are mild peppers. Arbol chilis are pretty spicy,. 1-2 peppers add a small amount of heat to round out the flavors, yielding a mild to medium heat. Omit the arbol chilis completely for mild heat or add up to 8 for maximum spice. 
• Note 3. Mexican Cinnamon. This is also called Ceylon cinnamon. Mexican cinnamon sticks are softer and easier to blend, which is necessary for this recipe. You can use 1 1/2 teaspoons of ground Ceylon cinnamon or Cassia cinnamon (common in the US) instead. Do not use Cassia cinnamon sticks or they won’t blend as well. 
• Note 5. Ramen. You can use frozen fresh noodles, like Sun Noodles, found in most Asian supermarkets. We tested this recipe with noodles that are naturally gluten-free. 
• Note 6. Soft-boiled eggs: Bring a medium pot of water to a boil. Turn the heat down to a gentle simmer and add eggs one at a time. Boil for 6 minutes then remove to an ice bath with a slotted spoon. 

• Using leftover Birria. Bring 6-8 cups of leftover consommé to a boil in a large pot over medium-high heat. Add the shredded beef and ramen noodles and cook until the noodles are al dente and the beef is warm, 4-5 minutes. Ladle into large bowls and serve. 

• Slow Cooker: Follow the Birria instructions to simmer the chiles and aromatics then blend the sauce until smooth. Sear the beef in a large skillet and transfer to a large slow cooker. Pour the sauce on top and slow cook for 10 hours, until the beef falls apart with a fork. Follow the instructions to shred and serve the Birria Ramen. 

• Instant Pot: Follow instructions to simmer the chiles and aromatics then blend until smooth. Sear the beef in the Instant Pot in batches then pour the sauce over the beef. Close the lid and cook on high pressure for 55 minutes. Natural release (do nothing) for 15 minutes then turn the valve to the venting position to release the remaining pressure. Follow the instructions to shred and serve the Birria Ramen. 

• Storing Leftovers: You will have enough beef and consommé to make up to 7 servings of Birria ramen. Use all of it at once for a larger crowd, or follow the directions to either store it in the fridge to eat another day or freeze it for another recipe like tacos, enchiladas, or quesadillas.