I suppose this is the perfect opportunity for me to finish the thread I started about prime rib a while ago. This is what I did with the leftovers.
I took the bones and cooked it for a long time. Making an excellent stock. Witch I used latter to make two soups.
I cut the eye of the roast out and sliced it thinly, thus making a perfect cold-cut. My roast was a bit overcooked, well quite bit, I could not eat it as roast. I like it nearly row. This was well done. Interestingly as a cold-cut it works perfect. It is flavorful and tender. On the slice of rye with some hot mustard, yum, better than yum.
The part that was around the eye, I diced and used in the soup. I have posted the recipe of Solyanka here before. And it was amazing, rich and flavorful broth, with tender pieces of meat. I don't think it was eve that good, well it better be at some $20 per pound of meat this was some soup.