Aged Beef Ribs Barbecued with Anchovy Butter

I love slow-roasted beef ribs, but they are equally good when charred on the outside and melting in the middle. Beef rib has a large amount of connective tissue and fat, which is why it has so much flavour, and is also why I like to eat it more medium rare than rare – all the tough bits will have turned to jelly. The anchovy butter is a classic with any kind of barbecued meat or poultry, so try it on lamb or chicken, as well. It is really delicious. You can make the butter the night before