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Best Easy Neck Bones and Gravy Recipe

Name: Best Easy Neck Bones and Gravy Recipe
Total time: 150 min
Yield: 320 g
Ingredients: pork neck bones 3 lbs; yellow onion 1 large; celery stalks 2 pieces; carrot 1 medium; all-purpose flour 1.5 cups; vegetable oil 3 tbsp; water 4 cups; kosher salt 1.5 tsp; black pepper 1 tsp; garlic powder 1 tsp; smoked paprika 0.5 tsp; dried thyme 0.5 tsp

Tender braised neck bones smothered in thick, savory gravy are a soul food family comfort classic. This budget-friendly, protein-rich dish is deeply flavorful and best served over rice.

Cook 150 min Difficulty NORMAL 390 kcal

#high protein #soul food #comfort food

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Ingredients

Main ingredients

pork neck bones 3 lbs
yellow onion 1 large
celery stalks 2 pieces
carrot 1 medium
all-purpose flour 1.5 cups
vegetable oil 3 tbsp
water 4 cups

Seasonings/Sauce

kosher salt 1.5 tsp
black pepper 1 tsp
garlic powder 1 tsp
smoked paprika 0.5 tsp
dried thyme 0.5 tsp

Nutrition summary

Carbohydrates 9 g 9%

Protein 26 g 27%

Fat 27 g 64%

Serving size 320g

Cooking steps

1

Preheat the oven to 325°F. Pat the pork neck bones dry and season all sides evenly with kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
2

In a large Dutch oven over medium-high heat, add the vegetable oil. Sear the neck bones in batches, turning until well browned on all sides, about 4–5 minutes per batch. Remove to a plate.
3

Reduce heat to medium. Add chopped onion, celery, and carrot to the pot. Sauté, stirring often, until vegetables are softened and golden, about 7 minutes.
4

Sprinkle flour over the vegetables and cook, stirring frequently, for 2–3 minutes until the flour is golden and smells toasted. Gradually pour in water while stirring, scraping up any browned bits from the bottom.
5

Return neck bones and accumulated juices to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is very tender and the gravy is thickened. Taste and adjust seasoning before serving.

Personalized Q&A

Q. What’s the key ingredient in this Neck Bones and Gravy recipe?

Pork neck bones are the star ingredient, providing rich flavor and succulence when slowly braised. Their natural collagen gives the gravy a hearty, silky texture that defines this soul food classic.

Q. How do I ensure the neck bones become tender and flavorful?

A slow braising process is crucial. After browning the neck bones over medium-high heat for extra flavor, they are covered and cooked in a low oven (325°F) for 2.5 to 3 hours. This gentle method gradually breaks down connective tissue, resulting in meat that is fall-off-the-bone tender and deeply infused with the savory gravy.

Q. How can I prevent the gravy from getting lumpy or too thick?

For smooth gravy, stir flour into the sautéed vegetables and cook until golden before slowly whisking in the water. This ensures the flour is properly cooked and evenly dispersed, resulting in a silky gravy. If the gravy becomes too thick while braising, simply stir in a bit more water at the end.

Q. What is the nutrition breakdown per serving for this dish?

Each serving of Neck Bones and Gravy contains 390 kcal, with approximately 26g protein (27%), 9g carbohydrates (9%), and 27g fat (64%) based on caloric contribution. This makes it a protein-rich comfort meal with a moderate fat content.

Best Easy Neck Bones and Gravy Recipe

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