Toast the dried guajillo, ancho, and pasilla chiles in a skillet over medium heat for 1-2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes.

Blend the soaked chiles with garlic, onion, tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, black pepper, and salt until smooth.

Sear the bone-in beef short ribs in vegetable oil in the skillet over medium-high heat for 3-4 minutes on each side until golden-brown, then transfer to the slow cooker.

Pour the blended sauce over the meat, add the beef broth and bay leaves, mixing gently to combine.

Set the slow cooker to low and cook for 6-8 hours until the meat is tender.

Remove bay leaves and shred the meat in the sauce using forks or tongs.

Warm corn tortillas, serve the shredded birria hot, and garnish with cilantro and lime wedges.