Preheat the oven to 500 degrees.
To make the crust, I took about 2-3 tablespoons each of chopped fresh thyme, rosemary, parsley, & basil & mixed it with a few cloves of minced garlic, salt & pepper to taste, & 1/2 cup of cornstarch. Then, I brushed the prime rib with a little olive oil, and pressed the crust topping evenly along the top of the roast. Refrigerate the prime rib, & let it sit at least2 hours or up to overnight for the crust to 'set'.
Preheat your oven to 500 degrees. Place a meat thermometer into the thickest part of the meat, making sure it's not touching bone (if you purchased a bone in roast). Cook for 15 minutes on 500 degrees. After this time period, your crust has already 'attached' itself to the meat firmly.
Reduce the heat to 325 degrees. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Using a meat thermometer is really recommended for this - I personally love a probe one like this. You'll want to roast it in the oven until the meat thermometer registers 115°-120°F for rare or 125°-130°F for medium.
Let the meat rest for 20 minutes before slicing.