While I have made some excellent venison ribs, I find that they are hit or miss. But I keep trying! See my rib tips here.
With the flank and the brisket, there is some good usable meat there, but they are very thin, so not suitable to save as a roast or steak on their own.
For all three (ribs, flank, and brisket), most of the time, I clean out what meat I can, and add it to the trim pile. Occasionally I’ll make jerky slices from the brisket or flank, and sometimes save a rack or two of ribs to slow cook then barbecue.