Red Wine Braised Beef Neck Bones

Prep time: 30 mins | Cooking time: 2 hours 30 min 

Ingredients:

• 1 bag Skylark Beef Neckbones, thawed (2 lbs.)  

• 2 Tbsp. olive oil

• 2 tsp. Kosher salt

• ½ tsp. black pepper

• 1 cup yellow onion, diced 

• 2 tsp. fresh garlic, minced

• 1 Tbsp. tomato paste

• ½ tsp. dried thyme 

• ½ cup red wine

• 4 cups beef broth

Instructions:

1. Preheat oven to 300°F.

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Add beef neckbones and season with salt and pepper.

4. Brown on all sides, about 5 minutes total.

5. Add onion and cook until softened, 1–2 minutes. Stir in garlic, tomato paste, and thyme; cook 1–2 minutes. Deglaze with red wine, scraping the bottom of the pot with a wooden spoon to release browned bits.

6. Add beef stock. Cover the Dutch oven and transfer to the oven. Braise for 2½ hours, or until tender.