Preheat the oven to 400°F. Place 1 cup red wine, oil, beef short ribs, onion, garlic, salt, and black pepper in a roasting pan; stir to coat.
Roast for 1 hour and 30 minutes.
Remove from the oven and transfer the mixture to a 6-quart stockpot over medium-low heat. Stir in the remaining ¼ cup of red wine. Simmer for 30 minutes.
Add tomatoes, tomato paste, tomato sauce, beef broth, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 4 to 6 hours.
Remove ribs from the sauce. Stir in cooked and drained sausage. Continue simmering for 1 hour.