After a few years participating in these forums I'm left with the impression that one should never truly boil meat, which would make it tough and rubbery. Poaching or slow-simmering seem like better alternatives. Do you agree with that premise? But then what about the temperature at which you should set your oven for a braise? Some recipes go as low as 200F, while others go as high as 375F. Moreover, those recipe indicate the same cooking time (about 2-3 hours for short ribs). If your oven is set to 375F, isn't there a risk that the liquid in your braising pot will start boiling rapidly? Out of curiosity, at what oven temperature does the liquid inside a pot reach 212F?