Ingredients:

  • 4 lbs beef neck bones, meaty with visible marbling
  • 2 tbsp Kosher salt
  • 1 tbsp Cracked black pepper
  • 2 large Yellow onions, diced
  • 3 large Carrots, peeled and sliced into thick rounds
  • 4 stalks Celery, diced
  • 6 cloves Garlic, smashed and peeled
  • 2 cups dry red wine
  • 3 cups beef bone broth, low sodium
  • 2 tbsp Tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried Bay leaves

Instructions:

  1. Pat the beef neck bones bone-dry with paper towels and season aggressively with salt and pepper.
  2. Heat a heavy-bottomed Dutch oven over medium-high heat with high-smoke-point oil. Sear the bones in batches until a deep, dark brown crust forms on all sides, about 4-5 minutes per side. Remove and set aside.
  3. Reduce heat to medium. In the rendered beef fat, add diced onions, carrots, and celery. Sauté until softened and browned.
  4. Add smashed garlic and tomato paste, stirring for 2 minutes until the paste darkens.
  5. Deglaze the pan with red wine, scraping the bottom to release the fond. Pour in the beef bone broth and add the thyme, rosemary, and bay leaves.
  6. Return the beef neck bones to the pot. Cover and braise at a low simmer for approximately 2 hours and 30 minutes, or until the meat is completely tender and pulling away from the bone.