Here, three key steps to perfectly braised beef. Try it out in Red Wine-Braised Beef.
Step 1: Brine the meat to season it to the bone. Then drain, pat dry, and refrigerate until dry and tacky. This will encourage better browning later.
Brown the meat at a steady sizzle, working in batches. If the fond gets too dark, remove meat and deglaze with a splash of water. Save the drippings, and start the next batch.
Gently braise the meat until it pulls away from the bone but does not collapse. It should be tender but bouncy. Inhale: "That scent is part of the reward."