Season the beef short ribs with oil, salt, and pepper.

In a dry pan, toast peppercorns, coriander seeds, and a cinnamon stick until fragrant.

Wrap the toasted spices in a cheesecloth to create a sachet.

Dice one onion and slice the garlic.

Cut up various dried chilies.

In a hot Dutch oven with oil, sear the seasoned beef on all sides until browned. Remove and set aside.

In the same pot, add the diced onion and cook until softened. Deglaze the pan.

Pour in beef broth or water, then add the seared beef, dried chilies, and the spice sachet back to the pot.

Cover the pot and braise for about 3 hours until the meat is tender.

Remove the meat and spice sachet. Transfer the chilies and some of the braising liquid to a blender and blend until smooth.

Pour the blended sauce back into the pot with the remaining liquid, stir, and simmer.

Thinly slice a red onion and place it in a jar for pickling.

Shred the tender braised beef and mix it with a small amount of the birria consommé.

Cook the ramen noodles in the birria consommé.

Place shredded cheese in a bowl and pour the hot consommé over it to melt.

Add the cooked noodles and shredded birria beef to the bowl.

Garnish with pickled red onions, a soft-boiled egg, sliced radishes, fresh cilantro, and lime wedges.