The winter months, can be brutal. For a husband who works outside most of the time, a warm meal is a must! Soup and chili are great things to eat to warm up your bones.

Why not try something different??

Having a family of 6 to feed, I like to be inventive and try to break away from everyday foods. Feeding my family has its many challenges. I have to be frugal in meals I choose and adapt to the many different tastes of my kids.

I am raising 3 boys, who seem like they eat ALL THE TIME. The heartier the meal, the fuller they will be. We always had our kids try a variety of foods since they were really small. This made it easier for myself to try new dinner ideas. Some they liked and some they didn’t.

We all love lamb! Unfortunately, lamb can be costly. With so many mouths to feed, we don’t eat it that often.

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Beef neck bones is a cheaper alternative to lamb and beef short ribs. In this recipe, lamb or short ribs can be substituted for the neck bones. Whichever may be on sale at your local grocery store, will be a delicious alternative.

I cook everything in my dutch oven. I start off searing the meat and sauté all the vegetables in the pan. Then I place it in a 275 degree oven for 1.5 to 2 hours.

I use thyme and rosemary in the sauce which help give it a bold flavor. These seasonings hold up very well in a sauce that has been cooking for hours. The tender neck bones give it a strong beef taste that the seasonings compliment great with.

Mushrooms can be substituted for carrots and/or celery. The carrots will give the sauce a sweeter taste.

If you prefer something with a milder flavor you can omit the thyme and rosemary. Simply add more pepper/salt to your taste or Italian seasoning to the dish instead.

When using lamb, I prefer to use only rosemary in the sauce and omit the thyme. This brings out the flavor of the lamb itself. With beef short ribs I like a hint more garlic to the dish.

The sauce can be poured over white rice, mashed potatoes, or egg noodles. Something mild will work best because the sauce has such a bold flavor. The braised beef over polenta gives it a richer, creamier taste, in my opinion. I have tried other sides with the sauce and you can’t go wrong.

This recipe is a good base to braise the beef neck bones. Seasonings and ingredients can be easily added or omitted depending on the specific tastes to anyone’s family.

Hope you all enjoy!

Braised Beef Neckbones

Braised beef neck bones is a delicious dish with strong beef flavors. Slowed cooked for about 2 hours, but seems like it took all day to make. Beef neck bones is a cheaper alternative to other braising meat counterparts. It still gives you a rich flavor without breaking the bank. This main course is a perfect meal to have on a cold day.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: Beef neckbones, Braised beef, Sauce, Slow cooked
Servings: 6
Author: Michelle Marie


  • 2 ½ lbs Beef Neck Bones
  • 3 tbsp Canola Oil any vegetable oil will work
  • 1 ½ Cups Beef broth low sodium
  • 2 Cups Water
  • 2 tbsp Tomato Paste
  • 1 tbsp Flour all purpose
  • 1 small Onion Diced
  • 2 cloves Garlic Minced
  • 4 oz Mushrooms button, sliced
  • ½ tsp Dry seasonings dry
  • 1 tsp Rosemary dry
  • 1 Bay leaf
  • Salt
  • Pepper


  • Preheat oven to 275 degrees.
  • Generously salt and pepper each side of the beef neckbones. In an ovensafe dutch oven, heat 2 tbsp of oil on med to high heat.
  • Once hot, sear each side of the beef. About 2 minutes for each side. When the beef has a nice brown crust formed. Remove from pan and set aside.
  • Using the same dutch oven, add 1 more tbsp of oil and turn down to med/low heat. cook the diced onions until they become translucent in color. Add 2 cloves of minced garlic to the pan. Saute together for about 1 minute.
  • Next, add sliced mushrooms and saute for about 4-6 minutes, until mushrooms get soft.
  • Turn heat to low. Then, add the thyme, rosemary and bayleaf. Make sure to stir all ingredients together. Add the tomato paste. Stir the paste so it coats all the ingredients in pan. Sprinkle in the flour over the top of your mixture. keep stirring the new flour mixture. ****Make sure your heat is still set to low.*****
    The paste and flour will help thicken your sauce. If you like a thinner sauce, you can omit the flour.
  • Now add your dry red wine. With your spoon, mix the wine into the mushroom mixture. Make sure to scrap off all the brown bits on the bottom of the pan while stirring. This will bring all the flavors into your sauce from the beef that was cooked earlier in the pan. Turn your burner to medium/high heat. Cook for about 5 minutes or until the wine is cooked off. The sauce will now start to thicken.
  • Next, add the beef broth. Bring to a slow boil. About 5-10 minutes. Add salt and pepper to taste.
  • Finally add the water and place the beef neck bones into the pan. Here you can add more or less water depending on how thick/thin you prefer your sauce. Cover and bake in the oven for 1 1/2 -2 hours, until beef is fork tender.
  • Serve warm over polenta.

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