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Sear the 7 lbs of beef (5 lbs chuck roast and 2 lbs ribs) on all sides in a pot with oil on high heat.
In a pot, boil 4 chili anchos, 2 jalapeno peppers, 3 Roma tomatoes, 4 chiles arbol, ½ white onion, 1 cinnamon stick, 3 bay leaves, and 1 tsp whole black pepper in water for 10 minutes.
Transfer the boiled ingredients to a blender, along with 5 garlic cloves, 2 cups of beef broth, ¼ cup white vinegar, and the spices (oregano, cumin, beef bouillon, cloves) and blend.
Add the blended sauce to the seared beef in the pot, check for salt, cover and cook for 3 hours until the meat is tender.
Serve the birria with white onion and cilantro.