This beef neck bones recipe is straight from my roots—Mississippi and Louisiana-style comfort food that’s slow-cooked, well-seasoned, and drizzled in my homemade gravy. Neck bones were always simmering on the stove when I was growing up, and this recipe brings that same flavor with a few shortcuts that make it more manageable for busy days. I took that old-school Southern classic and made it easier for today’s home cook. You'll also love my Southern Pork Neck Bones.
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Table of Contents
Beef Neck Bone Ingredients
- Beef Neck Bones
- Broth
- Olive Oil
- Smoked Paprika
- Creole Seasoning
- Onions
- Carrots
- Celery
What Are Neck Bones/Where Do They Come From?
Beef neck bones are exactly what they sound like—cuts of meat that come from around the neck of the cow. But don’t let that throw you off. They’re full of flavor, super affordable, and when you cook them low and slow, the meat gets fall-apart tender. It’s one of those cuts that might not look fancy, but it delivers serious flavor—especially in stews, gravies, or slow-cooked Southern-style dishes.
They’ve got a good amount of meat on them, plus connective tissue and a little fat, which all breaks down as it cooks and gives you that rich, stick-to-your-ribs kind of taste. Basically, it’s one of those underrated cuts that really shows out when you give it time.
Neck bones are often served for Southern meals along with Southern Collard Greens and Southern Cornbread.
Where to Buy
I often find that beef neck bones have more meat than pork neck bones which are mostly bones. I still like to pay close attention and look for packages with meatier bones.
How to Make Beef Neck Bones Step-by-Step
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Pat the neck bones dry and season both sides of each with the spices.
- Place a Dutch oven or large pot on medium-high heat. When hot, add olive oil along with the seasoned neck bones.
- Sear each side of each neck bone.
- Add onions and saute.
- Add broth and vegetables to the pot and deglaze.
- Cover the pot and simmer.
Beef Neck Bones Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2-3 pounds beef neck bones Raw, not cooked or smoked.
- ½ teaspoon smoked paprika
- ½ tablespoon Creole Seasoning
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 cups broth Any broth: beef, chicken, pork, vegetable or simply water. Use enough liquid to cover the neck bones.
- 1 cup chopped onions I used white onions.
- 1 cup choped carrots
- 1 cup chopped celery
Instructions
- Pat the neck bones dry and season both sides of each with the spices.
- Place a Dutch oven or large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
- Sear each side of each neck bone. Remove the neck bones from the pot.
- Add the onions and saute for 2-3 minutes or until soft and fragrant.
- Add the broth to the pot and deglaze the pot by scooping up any brown bits (leave them in the pot for flavor) with a spatula or wooden spoon.
- Add the neck bones back to the pot, along with the carrots and celery, and stir. Ensure the neck bones are submerged in liquid. Add additional if necessary. They will take longer to cook if they aren't submerged in liquid.
- Adjust the heat to medium-low. Cover the pot and simmer for 2-4 hours. Check in and add additional liquid to the pot as the liquid cooks down.The longer the neck bones cook, the more tender they will be. Fall-off-the-bone neck bones typically take 3-4 hours.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions and Variations
- Cajun Seasoning
- Bell Peppers
- Fresh Herbs (Thyme, Basil, Rosemary)
- Worcestershire Sauce
- Soy Sauce
- Brown Sugar
- Hot Sauce
- Beer or Red Wine
- Fresh Lemon Juice
- Carrots
- Celery
- Potatoes
- Broccoli
- Green Beans
Frequently Asked Questions and Pro Tips
You will need to simmer them on the stove for a couple of hours. If you like them really tender, juicy, and fall-off-the-bone, it will take 3-4 hours to cook.
They start out tough, but after a good long cook, the meat becomes melt-in-your-mouth tender. That’s why you want to avoid high-heat, quick-cook methods—give them time to break down.
I love to use smoked paprika to add smoked neck bones flavor. You can also add a teaspoon of liquid smoke to the broth.
You can save your neck bone drippings once the neck bones have cooked, and use it to make gravy. You can follow the steps from my Turkey Gravy with Drippings recipe.
Cooked neck bones can be stored in the fridge tightly covered for 3-4 days.
You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.
Pair With These Side Dishes
Creamy Butter Beans
Cornbread Muffins
Southern Cabbage
Southern Turnip Greens
Southern Candied Sweet Potatoes
Cornbread Dressing with Chicken
Southern Soul Food Baked Mac and Cheese
Tender Juicy Oxtail recipe
More Recipes
Braised Beef Chuck Short Ribs
Beef Tips and Gravy
Eye of Round Roast Beef
Bone in or Boneless Prime Rib
Thanksgiving Chicken
Cajun Dirty Rice
Fried Potatoes and Onions
Southern Black Eyed Peas with Smoked Turkey
Want to make it in a slow cooker? Check out our Slow Cooker Crockpot Neck Bones recipe.
Watch step by step instructions in the Youtube video here.
Kim says
I've seen beef neck bones in the store and always wondered what people make with them. This looks like something I'd like to try!
Casey says
OOH how yummy! I love the way the meat just falls off the bone.
staysnatched says
The best part for sure!
Chenee says
Absolutely delicious. I'll be making this one again and again.
staysnatched says
Glad to hear you will make it again!
sisley says
It's one of those cuts of meat that I wouldn't have thought of but I'm so glad I tried it.
staysnatched says
I'm glad you tried it, too!
Andrea says
What a hearty and comforting meal. The meat looks incredibly tender and all the flavors sound marvelous.