Summarize the following:
Measure all of the herb seasoning ingredients into a food processor or blender. Put the lid on and pulse the mixture several times. It should blend into a chunky sauce. You'll need:  3 cloves garlic 1 tablespoon (2 g) fresh rosemary 1 tablespoon (2 g) fresh thyme 1 tablespoon (2 g) fresh sage 1/4 cup (60 ml) of the extra virgin olive oil Get out a five-pound (2.26 kg) prime rib or rib roast. Look for any layers of fat that are more than 1/4-inch (6 mm) thick and trim them off with a sharp knife. Pat the prime rib with a paper towel to get rid of any excess moisture. Most butchers will sell prime rib already wrapped with twine. If your prime rib isn't wrapped, wrap pieces of twine between the bones of the roast. Pour the remaining 1/4 cup (60 ml) of olive oil evenly over the prime rib. Sprinkle 2 tablespoons (14 g) of coarse ground pepper and 2 tablespoons (36 g) of kosher salt over the meat. The entire piece of meat should be covered with oil and seasoning. Scoop the thick herb seasoning out of the food processor and onto the prime rib. Use your fingers to rub the herb seasoning evenly over the entire prime rib.
Combine the herb seasoning in a food processor. Trim the meat. Cover the prime rib with olive oil, salt, and pepper. Spread the herb seasoning over the prime rib.