18 Delicious Beef Neck Bone Recipes for Hearty Meals

Mmm, there’s nothing quite like the rich, deep flavors of beef neck bones to warm up your kitchen and your soul. Whether you’re in the mood for a slow-cooked stew that fills your home with mouthwatering aromas or a quick, savory dish that doesn’t skimp on taste, we’ve got you covered. Dive into our roundup of 18 delicious beef neck bone recipes that promise to turn any meal into a hearty feast. Keep reading to discover your next favorite dish!

Slow Cooker Beef Neck Bone Stew

Unbelievably tender and packed with flavor, this Slow Cooker Beef Neck Bone Stew is a game-changer for busy weeknights. I stumbled upon this recipe during a chilly fall evening when all I wanted was something hearty without the hassle, and it’s been a staple ever since.

Ingredients

• 2 lbs beef neck bones (I find that the marrow adds incredible richness)
• 1 large onion, chopped (yellow onions are my go-to for their sweetness)
• 3 carrots, peeled and sliced into 1-inch pieces (because bigger chunks mean more satisfying bites)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp tomato paste (I always keep a tube in the fridge for recipes like this)
• 1 tsp smoked paprika (for that subtle smoky depth)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)
• 2 tbsp extra virgin olive oil (my favorite for sautéing)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the beef neck bones generously with salt and pepper, then sear them in the skillet until browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Transfer the seared neck bones to your slow cooker.
4. In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Tip: Scrape up any browned bits for extra flavor.
5. Add the minced garlic and smoked paprika, stirring for about 30 seconds until fragrant.
6. Stir in the tomato paste and cook for another minute to deepen the flavor.
7. Pour the onion mixture over the neck bones in the slow cooker.
8. Add the carrots and beef broth, ensuring the bones are mostly submerged.
9. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is falling off the bones. Tip: Resist the urge to peek, as it slows down the cooking process.
10. Once done, skim off any excess fat from the surface and adjust seasoning if necessary.

Delightfully rich and comforting, this stew pairs wonderfully with crusty bread or over a bed of creamy mashed potatoes. The meat is so tender it practically melts in your mouth, and the broth is deeply flavorful with just the right amount of smokiness.

Braised Beef Neck Bones with Vegetables

Kicking off today’s comfort food journey, I’m sharing a dish that’s close to my heart—braised beef neck bones with vegetables. It’s a recipe that reminds me of chilly evenings spent in the kitchen, where the aroma of slow-cooked meat fills the air, promising a meal that’s both hearty and soul-satisfying.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, chopped (yellow onions are my preference for their sweetness)
• 3 carrots, peeled and cut into chunks (because who has time for perfect slices?)
• 3 celery stalks, chopped (the leafy tops add great flavor, so don’t discard them)
• 4 garlic cloves, minced (fresh is best, but I won’t judge if you use pre-minced)
• 2 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 bay leaf (because every stew needs one)

Instructions

1. Preheat your oven to 325°F. This low and slow temperature is key for tender meat.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Browning the meat well here builds flavor, so don’t rush it.
3. Add the beef neck bones in batches, searing each side for about 3 minutes until deeply browned. Transfer to a plate.
4. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until they start to soften.
5. Stir in the garlic and cook for 1 minute more, just until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
6. Return the beef to the pot, along with any accumulated juices. Pour in the beef broth, then add the salt, pepper, and bay leaf.
7. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 hours, checking once to ensure the liquid is at a gentle simmer.
8. After braising, remove the bay leaf. The meat should be falling off the bones. Tip: If it’s not, give it another 30 minutes.
9. Let the dish rest for 10 minutes before serving. This allows the flavors to meld beautifully.

Zesty and rich, this braised beef neck bones dish is a testament to the magic of slow cooking. The meat is unbelievably tender, and the vegetables soak up all the savory goodness. Serve it over a bed of creamy mashed potatoes or with crusty bread to sop up the delicious broth.

Spicy Beef Neck Bone Soup

Nothing warms the soul quite like a bowl of spicy beef neck bone soup, especially on a chilly evening. I remember the first time I tried this dish at a friend’s potluck, and I’ve been hooked ever since, tweaking the recipe to my liking over the years.

Ingredients

• 2 lbs beef neck bones (I like to ask the butcher for meaty pieces)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 large onion, diced (yellow onions are my preference for sweetness)
• 3 cloves garlic, minced (fresh is always best)
• 1 tbsp tomato paste (adds a nice depth of flavor)
• 6 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 tsp smoked paprika (for that irresistible smokiness)
• 1 tsp cayenne pepper (adjust based on your heat tolerance)
• Salt to taste (I start with 1 tsp and adjust from there)
• Fresh cilantro for garnish (adds a fresh contrast)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef neck bones and brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the bones and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the tomato paste and cook for another minute to deepen the flavor.
5. Return the beef neck bones to the pot. Add the beef broth, smoked paprika, and cayenne pepper. Tip: Scrape the bottom of the pot to incorporate all the flavorful bits.
6. Bring to a boil, then reduce heat to low. Simmer covered for 2 hours, or until the meat is tender and falls off the bone. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with salt to taste before serving.

Best enjoyed when the broth is rich and the meat is so tender it practically melts in your mouth. I love serving this soup with a side of crusty bread to soak up all the deliciousness, or over a bed of steamed rice for a heartier meal.

Beef Neck Bone Curry

Unbelievably tender and packed with flavor, beef neck bone curry is a dish that’s close to my heart. It’s a recipe I stumbled upon during a chilly autumn evening, and it’s been a staple in my kitchen ever since, especially when I’m craving something hearty and comforting.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces available)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (the sweetness balances the spices perfectly)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tbsp ginger, grated (fresh ginger makes all the difference)
• 2 tbsp curry powder (I prefer a blend with a bit of heat)
• 1 can (14 oz) coconut milk (full-fat for that creamy texture)
• 2 cups beef broth (homemade if you have it, but store-bought works fine)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef neck bones and brown on all sides, approximately 5 minutes per side. Don’t rush this step; the browning adds depth to the curry.
3. Remove the bones and set aside. In the same pot, sauté the onion until translucent, about 5 minutes.
4. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Add the curry powder, stirring constantly for 30 seconds to toast the spices and unlock their flavors.
6. Return the beef neck bones to the pot, then pour in the coconut milk and beef broth. Bring to a simmer.
7. Reduce the heat to low, cover, and let it cook for 2.5 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate too much; add a bit more broth if needed.
8. Season with salt to taste. Tip: Taste the broth before adding salt, as the beef broth may already be salty.

Velvety and rich, this beef neck bone curry is a testament to the magic of slow cooking. The meat falls off the bone, and the sauce is a perfect balance of spicy and creamy. Serve it over a bed of steamed rice or with warm naan to soak up every last drop of that delicious curry.

Beef Neck Bone Pho

Waking up to the aroma of simmering beef neck bones is one of my favorite ways to start the day, especially when it’s for a hearty bowl of pho. There’s something about the slow-cooked, rich flavors that just feels like a hug in a bowl, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 1 large onion, halved (keep the skin on for a deeper color)
• 3-inch piece of ginger, sliced (no need to peel, just give it a good wash)
• 2 cinnamon sticks (the warmth they add is irreplaceable)
• 5 star anise pods (their licorice-like flavor is key to authentic pho)
• 1 tbsp coriander seeds (toasted lightly for extra aroma)
• 1/4 cup fish sauce (I prefer the Three Crabs brand for its balance of salty and sweet)
• 1 tbsp sugar (just a touch to round out the flavors)
• 8 cups water (filtered is my choice for the cleanest taste)
• 1 lb rice noodles (soaked in warm water until pliable)
• Fresh herbs and lime wedges for serving (because freshness is non-negotiable)

Instructions

1. Preheat your oven to 425°F. Place the beef neck bones, onion halves, and ginger on a baking sheet. Roast for 30 minutes until deeply browned, flipping halfway through. This step is crucial for that deep, rich pho flavor.
2. Transfer the roasted bones, onion, and ginger to a large pot. Add cinnamon sticks, star anise, coriander seeds, fish sauce, sugar, and water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top for a clearer broth.
3. Simmer uncovered for at least 6 hours, adding more water if necessary to keep the bones submerged. The longer it simmers, the more flavorful the broth. Tip: I like to do this overnight for maximum flavor.
4. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Keep the broth warm over low heat.
5. Cook the rice noodles according to package instructions, then divide among bowls. Ladle the hot broth over the noodles.
6. Serve immediately with fresh herbs and lime wedges on the side. Tip: Let everyone customize their bowl to their liking for a fun, interactive meal.

Diving into this bowl of pho, the tender noodles and rich, aromatic broth are a match made in heaven. I love adding a mountain of herbs and a squeeze of lime for that bright, fresh contrast. It’s the kind of meal that brings everyone to the table, eager for that first slurp.

Grilled Beef Neck Bones with Chimichurri

Grilling season is upon us, and there’s nothing quite like the smoky char of beef neck bones to kick things off. I stumbled upon this cut at my local butcher last summer, and after a bit of trial and error, I’ve perfected a method that yields tender, flavorful meat every time.

Ingredients

• 2 lbs beef neck bones (ask your butcher for pieces with a good amount of meat)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
• 1/2 cup fresh parsley, finely chopped (I like to pack it in for extra flavor)
• 2 tbsp red wine vinegar (adds a nice tang to the chimichurri)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp crushed red pepper flakes (adjust based on your heat preference)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
2. While the grill heats, pat the beef neck bones dry with paper towels to ensure a good sear.
3. Rub the bones lightly with olive oil, then season evenly with salt and black pepper.
4. Place the bones on the hotter side of the grill, searing each side for 3-4 minutes to develop a crust.
5. Move the bones to the cooler side, cover the grill, and cook for about 1.5 hours, turning occasionally, until the meat is tender and pulls away easily from the bone.
6. In a small bowl, whisk together the remaining olive oil, minced garlic, parsley, red wine vinegar, and red pepper flakes to make the chimichurri.
7. Once the beef is done, let it rest for 5 minutes before serving to allow the juices to redistribute.
8. Drizzle the chimichurri over the grilled beef neck bones or serve it on the side for dipping.

Behold the magic of slow-grilled beef neck bones—each bite is a mix of smoky, tender meat and the bright, herby punch of chimichurri. I love serving this over a bed of creamy polenta or with a side of grilled vegetables for a complete meal that’s sure to impress.

Beef Neck Bone and Potato Casserole

Oh, the comfort of a hearty casserole is unmatched, especially when it’s as flavorful as this Beef Neck Bone and Potato Casserole. I remember my grandma making something similar on chilly evenings, and now, it’s my turn to share this cozy dish with you.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 4 large potatoes, peeled and sliced into 1/2-inch rounds (Yukon Golds are my favorite for their buttery texture)
• 1 large onion, thinly sliced (because caramelized onions add a sweet depth)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 2 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tsp smoked paprika (for that subtle smokiness)
• 1/2 cup shredded cheddar cheese (because everything’s better with cheese)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the casserole.
2. Heat the olive oil in a large skillet over medium heat. Add the beef neck bones and brown them on all sides, about 5 minutes per side. This step is crucial for locking in flavors.
3. Remove the beef and set aside. In the same skillet, add the onions and garlic, sautéing until soft and fragrant, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add sweetness.
4. Layer the potato slices at the bottom of a greased casserole dish. Sprinkle with half the salt, pepper, and smoked paprika.
5. Place the browned beef neck bones on top of the potatoes, followed by the sautéed onions and garlic.
6. Pour the beef broth over everything, ensuring the potatoes are mostly submerged. Tip: The broth should come up to about halfway up the casserole for perfect cooking.
7. Cover with foil and bake for 1 hour. Then, remove the foil, sprinkle the cheddar cheese on top, and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

The beef should be fall-off-the-bone tender, with potatoes that have soaked up all the savory broth. Serve this casserole with a side of crusty bread to mop up the delicious juices, or over a bed of greens for a lighter touch.

Beef Neck Bone Ramen

First off, let me tell you, there’s something deeply satisfying about transforming humble beef neck bones into a rich, flavorful ramen broth that feels like a warm hug on a chilly evening. I stumbled upon this method during a weekend experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces they have.)
• 1 tbsp extra virgin olive oil (My go-to for that perfect sear.)
• 1 large onion, roughly chopped (Because size matters when it comes to flavor.)
• 3 cloves garlic, smashed (Let’s be generous here; garlic is life.)
• 8 cups water (Filtered, if you’re fancy like that.)
• 2 packs ramen noodles (Discard the seasoning packets; we’re making magic here.)
• 2 soft-boiled eggs (Room temp eggs work best for peeling.)
• Green onions, sliced (For that fresh crunch.)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef neck bones, searing each side for about 3 minutes until deeply browned. (Tip: Don’t rush this step; the color equals flavor.)
3. Toss in the onion and garlic, stirring occasionally for 2 minutes until fragrant.
4. Pour in the water, bringing the mixture to a boil before reducing to a simmer. Let it cook uncovered for 3 hours. (Tip: Skim off any foam that rises to the top for a clearer broth.)
5. Strain the broth into a clean pot, discarding the solids. (Tip: Save the meat from the bones if you’re into extra toppings.)
6. Cook the ramen noodles according to package instructions, then divide into bowls.
7. Ladle the hot broth over the noodles, topping with soft-boiled eggs and green onions.

Zesty and rich, this beef neck bone ramen brings a depth of flavor that’s hard to beat. Serve it with a side of pickled veggies for an extra tangy crunch that cuts through the richness beautifully.

Beef Neck Bone Goulash

Digging into a hearty bowl of Beef Neck Bone Goulash takes me back to my grandmother’s kitchen, where the aroma of simmering spices and tender meat filled the air. It’s a dish that demands patience but rewards you with layers of flavor that are absolutely worth the wait.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp sweet paprika (don’t skimp on quality here)
• 1 tsp caraway seeds (toast them lightly for extra aroma)
• 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 large potatoes, peeled and cubed (Yukon Golds are my favorite for their buttery texture)
• Salt and pepper to taste (I start with 1 tsp salt and adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef neck bones and brown on all sides, about 5 minutes per side. Don’t rush this step; the browning adds depth to the goulash.
3. Remove the bones and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, paprika, and caraway seeds, cooking for 1 minute until fragrant. Tip: Toasting the spices in the oil unlocks their flavors.
5. Return the beef neck bones to the pot and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours, skimming any foam that rises to the top.
6. Add the potatoes and continue to simmer until the meat is falling off the bones and the potatoes are tender, about 30 minutes. Tip: The meat should easily separate with a fork when done.
7. Season with salt and pepper to taste. Tip: Letting the goulash sit for 10 minutes off the heat allows the flavors to meld beautifully.

Mouthwatering and rich, this Beef Neck Bone Goulash is a testament to the magic of slow cooking. Serve it over a bed of buttered egg noodles or with a side of crusty bread to soak up every last bit of the savory sauce.

Beef Neck Bone Tacos

How many times have you walked past beef neck bones at the butcher’s, wondering what magic they could bring to your table? I was in the same boat until I decided to throw caution to the wind and transform them into the most succulent tacos you’ll ever taste. Trust me, the effort is worth every bite.

Ingredients

• 2 lbs beef neck bones (ask your butcher for the meatiest pieces)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 large onion, diced (I love the sweetness it adds)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp ground cumin (toasted and freshly ground if you’re feeling fancy)
• 1 tsp smoked paprika (for that irresistible smokiness)
• Salt (I use kosher for its clean taste)
• Freshly ground black pepper (to your heart’s content)
• 1 cup beef broth (homemade if you’ve got it)
• Corn tortillas (warmed up for that perfect chew)
• Fresh cilantro, lime wedges, and diced onion for serving (because tacos aren’t tacos without the fixings)

Instructions

1. Preheat your oven to 325°F. Slow and low is the key here.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef neck bones until they’re beautifully browned on all sides, about 3-4 minutes per side. This step is non-negotiable for flavor.
3. Remove the bones and set aside. In the same pot, sauté the onion until translucent, about 5 minutes. Add the garlic, cumin, and smoked paprika, stirring for about 1 minute until fragrant.
4. Return the neck bones to the pot. Pour in the beef broth, ensuring it doesn’t cover the bones completely. Season with salt and pepper.
5. Cover and transfer to the oven. Let it braise for 3 hours, checking occasionally to ensure the liquid hasn’t evaporated too much.
6. Once the meat is falling off the bone, remove from the oven. Let it cool slightly before shredding the meat with two forks, discarding any bones or gristle.
7. Serve the shredded beef on warmed corn tortillas, topped with fresh cilantro, diced onion, and a squeeze of lime.

But the real magic of these tacos lies in the texture—tender, juicy meat with just the right amount of chew, enveloped in the soft embrace of a warm tortilla. For an extra kick, I sometimes add a dash of hot sauce or a sprinkle of crumbled queso fresco. Either way, you’re in for a treat.

Beef Neck Bone and Lentil Soup

There’s something deeply comforting about a bowl of Beef Neck Bone and Lentil Soup, especially on a chilly evening. I remember my grandma simmering this for hours, the aroma filling every corner of the house, and now, it’s my turn to share this hearty recipe with you.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 1 cup dried green lentils (rinsed and picked over—no one likes a gritty soup!)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, chopped (about 1 cup—I always keep the peels on for extra nutrients)
• 2 celery stalks, chopped (don’t skip these; they add such a nice crunch)
• 4 cloves garlic, minced (because more garlic is always better)
• 6 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp smoked paprika (this adds a subtle depth that I love)
• Salt and freshly ground black pepper (to taste, but be generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef neck bones and brown on all sides, about 5 minutes per side. This step is crucial for building flavor.
3. Remove the bones and set aside. In the same pot, add the onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
4. Stir in the garlic and smoked paprika, cooking for just 30 seconds until fragrant—don’t let the garlic burn!
5. Return the beef neck bones to the pot and add the lentils and beef broth. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 2 hours, stirring occasionally. The lentils should be tender and the meat falling off the bones.
7. Remove the bones, shred any meat, and return it to the pot. Season with salt and pepper to taste.

You’ll love how the lentils thicken the broth, creating a velvety texture that’s both filling and comforting. Serve this soup with a crusty loaf of bread for dipping, and watch it disappear before your eyes.

Beef Neck Bone Bourguignon

Kicking off the weekend with a dish that’s close to my heart, Beef Neck Bone Bourguignon is my twist on the classic French stew. It’s a labor of love, perfect for those slow Sunday afternoons when the kitchen smells like heaven, and every bite takes you back to grandma’s cooking.

Ingredients

• 2 lbs beef neck bones (the marrow adds incredible richness)
• 1 cup dry red wine (I swear by a good Pinot Noir for this)
• 2 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 1 large onion, diced (yellow onions work best for sweetness)
• 2 carrots, chopped into 1-inch pieces (for that perfect bite)
• 3 cloves garlic, minced (because more garlic is always better)
• 2 cups beef broth (homemade if you’ve got it)
• 1 tbsp tomato paste (adds a nice umami kick)
• 1 tsp thyme (dried is fine, but fresh is magical)
• Salt and pepper to taste (I’m generous with both)

Instructions

1. Preheat your oven to 325°F. Slow and low is the key here.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef neck bones on all sides, about 4 minutes per side. Don’t rush this step—the browning equals flavor.
3. Remove the bones and set aside. In the same pot, sauté onions and carrots until the onions are translucent, about 5 minutes.
4. Add garlic and cook for another minute until fragrant. Tip: Keep stirring to prevent burning.
5. Stir in tomato paste and thyme, cooking for 2 minutes to meld the flavors.
6. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3 minutes to reduce slightly.
7. Return the beef neck bones to the pot. Add beef broth until the bones are just covered. Bring to a simmer.
8. Cover and transfer to the oven. Cook for 3 hours, checking occasionally to ensure the liquid is at a gentle simmer.
9. After 3 hours, remove from the oven. The meat should be falling off the bone. Tip: Skim off any excess fat from the surface for a cleaner taste.
10. Season with salt and pepper to taste. Let it rest for 10 minutes before serving. Tip: This rest time allows the flavors to marry beautifully.

Every spoonful of this Bourguignon is a deep, rich melody of flavors, with the beef so tender it practically melts in your mouth. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up all that glorious sauce.

Beef Neck Bone Stir Fry

Remember those lazy Sundays when the aroma of something hearty simmering on the stove would fill the entire house? That’s exactly the vibe I’m going for with this beef neck bone stir fry—a dish that’s as comforting as it is flavorful.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (because size matters when it comes to flavor)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, sliced (for that sweet crunch)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp smoked paprika (for a hint of smokiness)
• 1/2 cup beef broth (homemade if you have it, but store-bought works in a pinch)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the beef neck bones to the skillet, searing each side for 3-4 minutes until a golden crust forms. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Remove the beef from the skillet and set aside. In the same skillet, add the diced onion and minced garlic, sautéing until translucent, about 2 minutes. Tip: Scrape up the browned bits from the beef for extra flavor.
4. Stir in the sliced red bell pepper and cook for another 2 minutes until slightly softened.
5. Return the beef neck bones to the skillet, adding the soy sauce, smoked paprika, and beef broth. Bring to a simmer, then reduce the heat to low.
6. Cover and let simmer for 1.5 hours, checking occasionally to ensure the liquid doesn’t evaporate completely. Tip: The meat should be fork-tender when done.
7. Season with salt and pepper to taste before serving.

Beef neck bone stir fry is all about the rich, deep flavors and the tender meat that falls right off the bone. Serve it over a bed of steamed rice or with a side of crusty bread to soak up all that delicious sauce.

Beef Neck Bone and Barley Soup

Kind of like a hug in a bowl, this Beef Neck Bone and Barley Soup has been my go-to comfort food during chilly evenings. There’s something about the rich, deep flavors that just soothes the soul, not to mention how the house smells absolutely divine while it’s simmering away.

Ingredients

• 2 lbs beef neck bones (I always look for ones with a good amount of meat still attached)
• 1 cup pearl barley (rinsed under cold water to remove any dust)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I prefer yellow for their sweetness)
• 2 carrots, chopped (about 1 cup, for a pop of color and sweetness)
• 2 celery stalks, chopped (about 1 cup, for that essential earthy flavor)
• 4 cloves garlic, minced (because more garlic is always better)
• 8 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground, if possible)
• 2 bay leaves (they add such a subtle depth, don’t skip them)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef neck bones and brown on all sides, about 3-4 minutes per side. This step is crucial for developing flavor.
3. Remove the bones and set aside. In the same pot, add the onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Return the beef neck bones to the pot along with the barley, beef broth, salt, pepper, and bay leaves.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the barley is tender and the meat is falling off the bones. Tip: Skim off any foam that rises to the top for a clearer soup.
7. Remove the bay leaves and discard. Taste and adjust seasoning if necessary.
8. Serve hot. Tip: A sprinkle of fresh parsley adds a nice color contrast and freshness.

Comforting doesn’t even begin to describe this soup. The barley plumps up beautifully, adding a chewy texture that contrasts with the tender beef. I love serving it with a crusty bread to soak up all the flavorful broth.

Beef Neck Bone Chili

Unbelievable as it may seem, beef neck bones are the secret to the most flavorful chili you’ll ever taste. I stumbled upon this recipe during a chilly autumn visit to a friend’s ranch, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 lbs beef neck bones (ask your butcher for the meatiest pieces)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I like the sweetness of Vidalias here)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 2 tbsp chili powder (I use a mix of ancho and chipotle for depth)
• 1 tsp cumin (toasted and ground myself for maximum aroma)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice smokiness)
• 2 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 can (15 oz) kidney beans, drained and rinsed (I prefer the texture of these over others)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the beef neck bones and brown on all sides, about 5 minutes per side. Don’t rush this step; the browning adds incredible flavor.
3. Remove the bones and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, chili powder, and cumin, cooking until fragrant, about 1 minute. Tip: Toasting the spices with the onions unlocks their full potential.
5. Return the beef neck bones to the pot. Add the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: The low and slow cooking tenderizes the meat and melds the flavors.
7. After 2 hours, remove the bones and shred the meat off them. Discard the bones and return the meat to the pot.
8. Add the kidney beans and simmer uncovered for another 30 minutes. Tip: The uncovered simmer thickens the chili to the perfect consistency.
9. Season with salt to taste, starting with 1 tsp and adjusting as needed.

This chili is a masterpiece of textures, from the tender shreds of beef to the creamy beans, all swimming in a rich, deeply spiced broth. Try serving it over a baked potato for a hearty twist that’ll wow any crowd.

Beef Neck Bone Pasta Sauce

Very few things bring me as much joy as a slow-simmered pasta sauce that’s rich in flavor and history. Beef neck bones, often overlooked, are the star here, transforming into a melt-in-your-mouth delight that clings beautifully to your favorite pasta.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces they have.)
• 2 tbsp extra virgin olive oil (My go-to for that fruity depth.)
• 1 large onion, finely chopped (Yellow onions work best for their sweetness.)
• 4 garlic cloves, minced (Fresh is key—no jarred stuff here.)
• 1 cup dry red wine (Choose something you’d drink; it makes all the difference.)
• 28 oz can whole San Marzano tomatoes, hand-crushed (Their bright acidity balances the richness.)
• 1 tsp salt (Start here; you can always add more.)
• 1/2 tsp black pepper (Freshly ground, please.)
• 1/2 cup fresh basil, torn (Adding it at the end preserves its vibrant color and flavor.)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the beef neck bones, browning them on all sides, about 4 minutes per side. (Tip: Don’t crowd the pot; work in batches if necessary.)
3. Remove the bones and set aside. In the same pot, sauté the onion until translucent, about 5 minutes.
4. Add the garlic and cook for 1 minute, until fragrant. (Tip: Keep the heat medium to avoid burning the garlic.)
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
6. Return the beef neck bones to the pot. Add the crushed tomatoes, salt, and pepper.
7. Bring to a simmer, then lower the heat to maintain a gentle bubble. Cover and cook for 3 hours, stirring occasionally. (Tip: The sauce is ready when the meat falls off the bones.)
8. Remove the bones, shred any meat, and return it to the sauce. Stir in the basil.

Out of this world, the sauce is luxuriously thick, with layers of umami from the beef and a bright finish from the tomatoes and basil. Serve it over pappardelle for a truly indulgent experience, or spoon it onto creamy polenta for a comforting twist.

Beef Neck Bone and Mushroom Risotto

Just when I thought risotto couldn’t get any more comforting, I stumbled upon this Beef Neck Bone and Mushroom Risotto recipe that’s now a staple in my kitchen. It’s a dish that marries the rich, deep flavors of beef neck bones with the earthy tones of mushrooms, creating a symphony of flavors that’s hard to resist.

Ingredients

• 2 lbs beef neck bones (I like to ask my butcher for the meatiest pieces)
• 1 cup Arborio rice (the star of any risotto)
• 4 cups beef stock (homemade if you have it, but store-bought works in a pinch)
• 1 cup sliced cremini mushrooms (baby bellas are my go-to for their meaty texture)
• 1/2 cup dry white wine (I use whatever’s open, but a crisp Pinot Grigio is perfect here)
• 1 small onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (because what’s a risotto without garlic?)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 350°F. Season the beef neck bones generously with salt and pepper.
2. In a large oven-safe pot, heat the olive oil over medium-high heat. Add the beef neck bones and sear until browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef neck bones and set aside. In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice, coating it in the oil and onion mixture, and toast for about 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in the white wine, stirring constantly until the liquid is mostly absorbed.
6. Add the beef stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the stock at a simmer in a separate pot to speed up absorption.
7. Once the rice is al dente and the risotto is creamy, stir in the sliced mushrooms and cooked beef neck bones. Cover and transfer to the oven for 15 minutes to let the flavors meld.
8. Remove from the oven, stir in the Parmesan cheese, and adjust seasoning with salt and pepper if needed.

Rich and hearty, this risotto is a masterpiece of textures and flavors. The beef neck bones lend a luxurious depth, while the mushrooms add an earthy contrast. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of goodness.

Beef Neck Bone BBQ Ribs

How many times have you passed by beef neck bones at the butcher’s, wondering what magic they could bring to your table? I was in the same boat until I decided to transform these underrated cuts into something spectacular—Beef Neck Bone BBQ Ribs. The result? A fall-off-the-bone tenderness with a smoky, sweet glaze that’ll have everyone asking for seconds.

Ingredients

• 3 lbs beef neck bones (I like to ask my butcher for pieces with a good amount of meat on them)
• 1 cup ketchup (trust me, the quality matters here—I opt for organic for a richer flavor)
• 1/2 cup apple cider vinegar (this adds a nice tang that balances the sweetness)
• 1/4 cup brown sugar (packed, because a little extra sweetness never hurt anyone)
• 2 tbsp smoked paprika (this is where the magic happens, giving that deep smoky flavor)
• 1 tbsp garlic powder (I’m generous with this, but adjust to your taste)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 300°F (low and slow is the key to tender neck bones).
2. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper until smooth. Tip: Taste your BBQ sauce now and adjust the seasoning if needed—it should be a perfect balance of sweet, tangy, and smoky.
3. Place the beef neck bones in a large baking dish and pour the BBQ sauce over them, ensuring each piece is well coated. Tip: Let them sit for 10 minutes to absorb some of the flavors before baking.
4. Cover the baking dish tightly with aluminum foil and bake for 3 hours. Tip: Check halfway through to baste the bones with the sauce—this keeps them moist and flavorful.
5. Remove the foil, increase the oven temperature to 350°F, and bake for an additional 30 minutes to caramelize the sauce.

After hours of slow cooking, these beef neck bones are incredibly tender, with the meat practically melting at the touch of a fork. The BBQ sauce forms a sticky, caramelized crust that’s packed with flavor. Serve them over a bed of creamy mashed potatoes or with a side of coleslaw for a comforting meal that’s sure to impress.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Beef Neck Bone Recipes offers just that—a treasure trove of hearty, flavorful meals to warm your soul. We invite you to dive into these recipes, find your favorites, and share your culinary adventures with us in the comments below. Don’t forget to pin your top picks on Pinterest for fellow home cooks to discover!

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