In a small bowl, combine the seasoned salt, onion powder, garlic powder, paprika, black pepper, and salt.

Place the cleaned and dried neck bones into a large bowl.

Add 1 tablespoon of canola oil and coat each piece.

Season the neck bones with half of the seasoning mixture and set aside.

Add the remaining oil to a Dutch oven or large pot over medium-high heat.

Sear the neck bones in batches until browned on all sides, then remove and set aside.

In the same pot, sauté the onion for 3 minutes.

Add the garlic and sauté for 1 additional minute.

Stir in the flour and cook until golden brown.

Slowly pour in the beef broth and water then stir until combined.

Return the neck bones to the pot.

Add the thyme, rosemary, and remaining seasoning mixture.

Cover and cook on low heat for 2 1/2 hours or until tender.

Serve warm with rice, mashed potatoes, or your favorite sides.