Bummer. That hurts. I would've went with the better-safe-than-sorry solution. Adding a bit of yeast at bottling won't hurt anything. Now, either drink it flat, cook with it or re-bottle with yeast (oxidation pretty much guaranteed). Maybe if you really want to save it, dump the bottles into a fermenter, cook up some DME or make a little mash, include some sugar, add yeast, mix it all up, hope that the yeast will take care of the oxygen and rebottle as an imperial pils.