In my hands, the best braising cut is chuck roast. Fatty enough to have flavor, enough connective tissue to make a good sauce. Flanken cut ribs or short ribs do well also. I don't know your experience with braising, so please forgive me if I'm saying stuff you already know: braising is low/slow cooking to allow the connective tissues to melt and soften. (High temp and you get the opposite--meat toughens up.) And you want just enough liquid to keep the environment moist--you don't want boiled beef. A trick I learned from Molly Stevens' "All About Braising" is to add a pig foot to the braising pot. Blanch it, rinse it, then add it with all the aromatics. It yields a huge amount of gelatin, making the sauce have a wonderful mouthfeel. (Works for beans, too.) And if you have a dog, it will go nuts for a cooked pig foot. Here is a link that might be useful: all about braising

Basically - brown the meat, add liquid and extras, cook at low heat for a long time to break down connective tissue and convert to gelatin, then do something with the liquid. Sometimes you marinate the meat first for flavour, or coat in flour to thicken the sauce later, I often don't bother with either. The liquid is usually wine or beer or stock, being tastier than water. Extras are usually aromatics (mirepoix etc), herbs/spices, tomato paste, anchovy paste, lardons/bacon, etc. You can use stock-making tricks like adding a gelatin source (powdered gelatin or a piece of animal with lots of collagen - knuckles, feet, etc) or adding bones - these are discarded at the end. It is hard to mess up. I'm sure you'll get lots of recipes. Here is a slightly Asian version that is very simple and tasty. In fact I made short ribs in this manner a couple weeks ago, yummy. - start with 3-4 lbs of short ribs, do not trim fat - use large sauce pot or dutch oven with tight-fitting lid - brown ribs over high heat in a little vegetable oil, working in batches - chop a few slices of gingerroot and a few cloves of garlic, cut a bunch of green onions into 2" lengths (ginger and garlic are optional, can use regular onions) - place ribs, ginger, garlic, green onions in pot - add about 3 oz of soy sauce and a little bit of red pepper (if don't like heat, then black pepper) - add about 6 oz of rice wine (if none, could use sake or white wine or red wine, the wine version will taste different) - add enough water or beef stock to cover ribs (you want at least 10 oz of liquid in total) - bring to boil, then cover pot and reduce heat to simmer or place covered pot in 350F oven - cook for 4 hours, stir once or twice - remove ribs, the meat should be almost falling off the bone, and set aside in a warm place - discard all remaining solids (ginger, green onions, etc) - defat liquid if needed (probably won't be) - place pot on burner, uncovered, bring liquid to full boil, and boil until reduced by 1/3 to 1/2 (you want to end up with an adequate amount of sauce, which is why you started with at least 10 oz liquid) - heat to medium, return ribs to pot to reheat and coat in sauce - faster alternative to 4 hours slow cooking: pressure cooker at high pressure for 1 hour

Falna, there is a range of setting that you could use, for example, from lower than 100˚C for low temp cooking to some where 140˚C - 150˚C with good amount of humidity. In this Miele recipe of Beef short ribs by Melbourne based chef Shannon Bennet, it suggests combi baking mode, 140˚C 90% humidity for 4 hours. Because it is cooked in combi mode at higher than 100˚C, it does not need a lid to cover the dish. Have fun experimenting.

Thank-you for posting this! I'm saving the recipe for the tail end of the holidays. :) After the hard part is over.