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Prepare the Chiles: Start by removing the stems and seeds from the dried chiles. In a large pot, bring water to a boil and add the chiles. Let them soften for about 5-7 minutes. Once soft, blend the chiles with the tomatoes, garlic, and onion until smooth.
Slow-Cook the Meat: Season the beef with salt, pepper, cumin, thyme, cinnamon stick, and cloves. Add the beef to a large slow cooker. Pour in the blended chile sauce, beef broth, and vinegar. Add the bay leaves. Cook on low for 6-8 hours until the meat is tender and shreddable.
Shred the Meat: Once the beef is cooked and tender, remove it from the slow cooker and shred it with two forks. Discard any bones if using short ribs.
Prepare the Consomé: Pour the cooking liquid from the slow cooker into a separate pot and bring it to a simmer for 10-15 minutes to concentrate the flavor. Taste and adjust seasoning if necessary.
Serve: To serve, heat corn tortillas and dip them in the consomé. Fill with the shredded beef and top with fresh cilantro and diced onions. Serve with a bowl of consomé on the side for dipping.
Enjoy your Birria de Res with Consomé! 
