Making the Birria de Res

Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.

In a large Dutch oven over medium high heat, add your vegetable oil. When the oil is shimmering hot, carefully place the chuck roast and short ribs in. Don't crowd the pan, do it in batches if needed, and sear on all sides until browned. Repeat with all the pieces of chuck roast and the short ribs until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.

in a large pan or skillet, dry toast the whole spice: the cumin seeds, coriander seeds, cloves, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about 3 minutes. Set the spices aside.

In a large pan (you can use the pan from toasting the spices), add the dried guajillo and ancho chiles, the large white onion quarters, garlic cloves, all the spices except the bay leaves and cinnamon stick, and pour enough cold water in to cover everything. Place over medium heat and simmer gently for about 15 minutes.

Pour the chilies, onion, garlic, and spices through a mesh strainer and discard the liquid, then transfer all the solids and toasted spices, chipotle peppers, oregano, pureed tomatoes, apple cider vinegar, and a cup of the beef broth to a high powered blender. Blend until smooth.

Add the seared meat, the blended chili sauce, the bay leaves and cinnamon stick, and 9 cups of beef broth to the dutch oven and stir well. Let simmer over medium-low heat, covered, for 3 to 4 hours or until the meat is fork-tender, stirring to ensure the bottom doesn't burn every hour or so.

Remove the meat from the consome and shred the beef.

Making the Ramen Broth

Mix together the powdered dashi and water to make a dashi, then blend together the dashi, miso paste, and birria consomé until well blended.

Pour the broth into a pot with the shredded beef and keep warm over medium low heat until ready to serve.

While this is happening, boil the ramen noodles as according to package directions.

Make the Aroma Oil

In a frying pan over medium high heat, melt down the beef tallow (or add in the canola oil).

Add the garlic, ginger slices, and green onions, and fry until the garlic turns golden brown, about 3-5 minutes. Do not let the garlic burn.

Turn the heat off and add the sesame oil. Give a stir and pour into a heat-safe container.

Build the Ramen Bowl

Pour in a spoonful of the aroma oil into your serving bowl, then pour in the ramen broth.

Add the noodles, top with the shredded beef and choice of toppings.

Serve hot!