Step 1

Preheat the oven to 325˚F.

Step 2

Heat some oil over medium to medium-high heat in a Dutch oven (or other large, oven-proof pot). Sprinkle all sides of the beef with some salt and sear, in batches, until browned; set aside. (You might need to add more oil as you go through the batches of meat.)

Step 3

In the same pot that you seared the meat in, add the onion (with more oil, if needed), sprinkle with some salt, and cook until the onion begins to soften, 1 to 2 minutes. Add the garlic cloves, tomato paste, thyme, and pepper, and cook for 1 to 2 minutes more. Deglaze with the red wine by scraping up the stuff on the bottom of the pan with a wooden spoon.

Step 4

Add the reserved beef neck bones and beef stock to the pot, bring it to simmer, cover, and put in the oven to braise until fork tender, about 2 hours 30 minutes.