Wat is malser, sucadelap of runderlap?

Okay, so which is more tender, beef short ribs (riblappen) or chuck roast (sucadelappen)? Riblappen, hands down! Seriously, no contest. I think it's all that gorgeous marbling, you know? That lovely fat just melts away as it cooks, making them so rich and, well, melt-in-your-mouth is the perfect description, isn't it?

Don't get me wrong, I like sucadelappen too. They're great! It's just that… they need forever in the pot to get really tender. Like, you practically have to braise them for days! Which is perfect if you're making a stew or something, right? But if you're just looking for pure, unadulterated tenderness? Riblappen win every single time. I made pot roast with sucadelappen once, and even after hours, it was still a little…chewy. Not tough, exactly, but definitely not as fall-apart tender as short ribs. My grandma always used short ribs for her Sunday dinners, and oh my goodness, they were divine! Just thinking about them makes me hungry. So yeah, riblappen for the tenderness win!