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Prepare Dried Chiles: Wearing gloves if desired, rinse the chiles and use scissors to open them and remove the stem and seeds.
Make Sauce: Add tomatoes and onion to a very large stock pot (6+qt) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
Add 6 cups beef broth and 1 Tablespoon kosher salt. Bring to a boil.
Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours or until meat is tender.
Remove meat to a plate and shred into pieces. Discard bones and bay leaves.
Cook Ramen noodles according to package instructions. Use tongs to remove noodles from cooking liquid and add cooked noodles to a bowl. Pour a ladleful of hot birria broth on top and top with shredded beef, cilantro, onion and a squeeze of fresh lime juice.