What to do with a very big beef short rib?

[UTH]

I made this at the weekend: https://www.recipetineats.com/braised-beef-short-r...

I bought short ribs from the butcher but also picked up a couple more from Sainsbury's (didn't know they sold them!) - https://www.sainsburys.co.uk/gol-ui/product/sainsb...

The butcher's ones were the size I'm used to that fit in my big caserole dish, but the Sainsbury's ones are huge/long. I managed to saw one of them in half, and use on Saturday, but I'm still left with one pretty giant rib.

I've only ever done the above recipe with short ribs, what else could I do with this last one? BBQ? Wrap in foil in the oven? Neither of these?

[prand]

I've cut up short ribs with a large hacksaw to fit the pot before.

Made me realise i need a proper bone saw, but felt like a psychopath thinking about it.

My main comment here though is how much the price 9f short ribs (and beef shin) is nowadays. Used to be seen as worthless trash food, but the shops realise there's good demand for it and price it accordingly.

[UTH]

prand said:

I've cut up short ribs with a large hacksaw to fit the pot before.

Made me realise i need a proper bone saw, but felt like a psychopath thinking about it.

My main comment here though is how much the price 9f short ribs (and beef shin) is nowadays. Used to be seen as worthless trash food, but the shops realise there's good demand for it and price it accordingly.

I just about managed to saw the smaller one in half using a tiny little saw that I had, but by the end the blade was totally blunt.

I'm wondering about other options now, as this one rib even cut in half won't be enough on its own to do that braised recipe again, so hoping there are other good uses for it.

[prand]

UTH said:

I just about managed to saw the smaller one in half using a tiny little saw that I had, but by the end the blade was totally blunt.

I'm wondering about other options now, as this one rib even cut in half won't be enough on its own to do that braised recipe again, so hoping there are other good uses for it.

I'd be tempted to make a a ragu bulked out with plenty of celery, carrot onions, it should go a long way. I have half a left over Skirt steak (still good value, and you're not paying for bones!) I bbqd yesterday, might end up sliced finely with noodles and ramen tonight.