Heat a dry skillet over medium heat. Toast the guajillo, ancho, and árbol chiles for 1-2 minutes per side until fragrant. Be careful not to burn them.

Transfer toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.

Pat beef chuck dry with paper towels. Season generously with 2 tsp salt and 1 tsp black pepper.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chunks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove beef and set aside.

Drain the softened chiles, reserving a little soaking liquid. In a blender, combine the softened chiles, roughly chopped white onion, peeled garlic cloves, diced tomatoes (undrained), apple cider vinegar, 1 cup of beef broth, Mexican oregano, ground cumin, ground cinnamon, and ground cloves. Blend until completely smooth. Add a little reserved chili soaking liquid if needed to help blend.

Pour the blended chile mixture through a fine-mesh sieve directly into the Dutch oven (the same one used for searing beef). Press on solids to extract as much liquid as possible, discarding the solids.

Return the seared beef to the Dutch oven with the strained chile sauce. Add the remaining 3 cups of beef broth, bay leaves, and star anise. Stir well.

Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender and easily shreds. Stir occasionally to prevent sticking.

Once cooked, remove the beef from the pot and shred it using two forks. Return shredded beef to the pot. Taste the birria broth and adjust salt if necessary. Remove bay leaves and star anise before serving. Skim off any excess fat from the top (this is your chili oil/consommé for dipping or drizzling).

While the birria is cooking, prepare your soft-boiled eggs. Bring a small saucepan of water to a rolling boil. Carefully lower eggs into the boiling water and cook for 6-7 minutes. Immediately transfer to an ice bath to stop cooking. Peel gently.

Finely chop cilantro and dice white onion. Slice limes into wedges.

Bring a large pot of water to a rolling boil. Cook ramen noodles according to package instructions until al dente. Drain well.

Divide cooked ramen noodles among 6 large serving bowls. Ladle a generous amount of hot birria broth and shredded birria beef over the noodles in each bowl.

Halve the soft-boiled eggs and place one half (or two halves) on top of each ramen bowl. Garnish each bowl with chopped cilantro, diced white onion, and a lime wedge. Drizzle a spoonful of the skimmed birria chili oil/fat over each bowl for extra flavor and richness, if desired. Serve immediately.