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can you trim away the meat so you can keep it in tact? i did a huge wedding and had lots of roasted pork loin left, so i wrapped it very well and then put it into a plastic container.... well, it kept so well, i'd defrost slowly in fridge & slice it very thin and make the most outrageous sandwiches out of it. i think you can do the same with the eye of the roast. (i'm thinking with horseradish mayo and leaf lettuce OR olive oil with oregano and red onion) makes a great winter weekend lunch with friends....

as for the bones and other meat - definitely make stock... the bones are already browned from the first roasting so you don't have to roast them further... just cook those babies with some onion, parsley, bay leaf, peppercorns, a sprig or two of thyme if you have it.... simmer it long and slow....strain....
then you have the basis for many a good soup or sauce..... how about french onion soup???? beef barley would also be delicious.

Prime Rib Soup:

Bones, fat, meat scraps & leftover meat
2 cups chopped celery
2 cups chopped carrots
2 cups chopped onion
2 or 5 chopped, cooked tomatoes and juice
1 bay leaf
1 teaspoon thyme
1 tablespoon parsley
salt & pepper to taste

Dump all the leftover beast into a large soup pot and cover with water. Bring to a boil, reduce heat, and simmer 2 hours. Strain broth, Set meat aside.. Chill stock, remove all the good meat from the bones. Skim fat from the chilled stock and discard. Add celery, carrots and onion and simmer until veggies are tender. Add the meat, tomatoes, herbs, seasonings and simmer 1 hour longer. Remove the bay leaf and serve.

definatly!!! as soon as the meat was carved and the bones cooled those
bad boys went into a zip bag to await resurection as a great soup, I also freeze any meat left over after 2 days to go in the soup too. I cant eat the roast but the soup broth made with those bones is my all time treat! I've also been known to use them with roasted pork bones in the crock pot cooked down with veggies water and wine and use that in a really rich tomato sauce.

This thread is tempting me back to meat eating.

Bones are good for soup, but I usually save those for myself. Gnawing on those is one of my favorite day-after lunches.

As far as the meat, it's great thin-sliced and made into cold roast beef sandwiches.

Or chunk it up, heat it briefly (don't cook it, just warm it) and make yourself some high-end tacos.

Back to the thin-sliced, you could make Italian beef sandwiches or bbq beef sandwiches.

Also, if you aren't in the mood for a beefy soup, you could cook the bones and all the leftover bits, make a stock, reduce it, and freeze it. Next time you make a beefy dinner, use that as the base for your gravy.

Great Ideas everyone, Thanks. @Izatryt, I hear you!!!

This recipe is from Martha Stewart's Dinner Tonight from Everyday Foods. I'm going to give it a whirl:

Linguine with Beef and Onions
Prep: 10 minutes
Total: 35 minutes
Ingredients
Serves 4
1 tablespoon olive oil
1 large onion, finely chopped
1 carrot, halved lengthwise and sliced 1/4 inch thick
2 garlic cloves, minced
Coarse salt and ground pepper
8 ounces leftover beef brisket (or ither cooked beef), cut into bite-size pieces
1 can (14.5 ounces) reduced-sodium chicken broth
8 ounces linguine
1/3 cup grated Parmesan cheese, plus more for topping (optional)
Directions
In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Helpful Hint
You can make the sauce ahead of time and keep it covered in the refrigerator. Gently reheat the sauce on the stove while the pasta is cooking.