We get whole grass-fed veals from a local organic dairy farmer, and this time, at the suggestion of the abattoir, we have some veal ribs. But they are BIG - there's nothing short about these ribs; they're between 6 and 9 inches long in slabs of 4 - 8 ribs each section. I don't know what to do with them, so now the whole veal is gone except these ribs. Do I treat them just as beef short ribs? Any great recipes and techniques out there for me?